Curry Hot Pot

1 1/2 lbs boned chuck
2 tbsp olive oil
2 med. onions, sliced
1 apple, peeled and cubed
1 tbsp curry powder
2 tomatoes, chopped
1/4 cup raisins
2 cups beef broth
1/4 tsp pepper
1 tbsp honey

Cut chuck lengthwise into 1 1/2 inch strips and crosswise into thin slices. Brown in hot oil. Add onions, apple and curry, and sauté. Stir in the tomatoes, raisins, beef broth, pepper, and honey. Bring to a boil. Simmer, covered, for 40 minutes, or until the meat is tender.

Adapted from Three Rivers Cookbook II