Remove all fat from the beef stew meat.

Dredge the beef in flour, ensuring an even coating.

Heat oil in a large, deep frying pan or Dutch oven over medium-high heat.

Sauté the sliced onions until they become transparent and softened.

Add the floured beef to the pan and brown on all sides.

Incorporate the chopped apple, dry mustard, powdered ginger, curry powder, and brown sugar into the beef and onion mixture.

Pour in the beef bouillon and add the tomato puree (or condensed tomato soup).

Season with pepper.

Bring the mixture to a simmer.

Cover the pan tightly.

Reduce heat to low and simmer for 1-2 hours, or until the beef is very tender. Add more bouillon if needed to prevent sticking.

Skim off any excess fat from the surface of the stew.

Serve the curried beef over rice.

Garnish each serving with crushed nuts, coconut flakes, and raisins.