Cut beef into 2-inch cubes.

Add oil to large pot and place on medium-high heat.

Add beef to pot and brown the outsides of each piece, about 5 minutes or until all sides are crispy and dark brown.

Keeping beef in the pot, add onions and cook until they begin to soften and appear lightly translucent, about 2-3 minutes.

Add ketchup and Worcestershire sauce, stir to coat. Add cayenne, to taste (a pinch should do for most).

Pour in enough water just to cover mixture a few inches. Stir.

Add carrots and chicken bouillon cube, if using. Make sure bouillon cube dissolves completely before moving onto next step.

Bring pot to simmer. Thin layers of fat might form on the surface of the broth, so skim and discard occasionally. Cook for 30 minutes.

Add potatoes and stir to coat entire mixture.

Stir in 1 package of curry and let dissolve. If available, add extra curry as desired to increase thickness.

Continue simmering another 30 minutes or until both vegetables and beef are tender. Let cool slightly before serving and enjoy!