Peel and dice potatoes.

Dice onion.

Sauté diced onion in a pot.

Add canned peas and carrots to the pot.

Add diced potatoes to the pot.

Add 1/3 cup of water to the pot.

Add a chicken bouillon cube to the pot.

Season with salt, pepper, and curry powder to taste.

Cook until potatoes are tender.

In a separate small pot, melt butter over medium heat.

Add flour to the melted butter.

Stir constantly until combined, forming a light yellow/golden lump (Roux).

Add 1/4 cup of warm liquid from the stew pot to the Roux.

Whisk into the butter/flour ball until everything has a thick, creamy consistency.

Add the Roux to the pea and carrot soup.

Stir until well combined.

Boil for 2 minutes.

Simmer for another 2-3 minutes.

If the stew becomes too thick, add more broth or water.

Serve the stew.