Season the beef mince with salt and pepper (not listed in the ingredients). Peel the tomatoes and cut into small pieces.
Chop the onion and celery into similar dices. Save the celery leaf as it will be used later.
Heat the olive oil and garlic in a pot over a low heat. Cook slowly to infuse the flavour to the oil.
Add the onion and celery. Continue to fry over a medium heat for about 10 minutes until tender. Add the curry powder and fry without browning.
Add the beef mince and cook through. Add the peeled tomatoes and stir quickly.
Add the tinned tomatoes, water or the cooking liquid of the beans, soy sauce and celery leaves. Cover with a lid and cook for a further 15-20 minutes.
Remove the celery leaves. Add the Japanese Worcestershire sauce and season with salt and pepper.
Serve cooked rice and pour over the stew. Sprinkle with parsley!! Splash several dashes of Tabasco sauce to your taste.
Story Behind this Recipe
I use curry powder, so the resultant dish is not going to be very hot. I don't use consomme cubes and season with salt. You can use consomme cubes if you prefer.
This dish has a rich flavour because the vegetables and curry powder are fried slowly. By frying the curry powder before stewing it gives a good flavour to the dish. If you use dried beans, use the cooking liquid at Step 6 instead of water to give extra flavour to the dish.