Start by cutting the carrots and potatoes into small pieces.
Slice the onions sautee style or with the grain. Originally they cut the onions also into chunks like the carrots and potato but I prefer this.
Slice the mushrooms and remove the woody stem before using. Also slice your beef
In a bowl mix the curry powder and water.
In a large saucepan heat up the olive oil and add the onions in.
Sautee till they start getting brown on the edges and then add in the mushrooms.
After a minute or two add the potatoes and sautee for another minute or two.
Now add in the beef stock and turn the heat to medium-low and cover and cook for 10-12 minutes (depending on the size of your potatoes)
Halfway through open the lid and add in the carrots.
Once the carrots and potatoes are cooked add in the curry powder and water mix and stir well
Finally add in the beef and mix gently and cook till the beef is warmed through.
Depending on how thick or thin you like your curry you can either add water to thin it out or thicken slightly by cooking with the lid off
Serve with some rice.