Use any beef stew meat you prefer.
Substitute soy sauce for the Worcestershire if desired.
Curry roux is found in boxes in the international aisle or an international grocery store. There are many brands with varying heat levels. I like S&B(R) and Vermont Curry. I usually mix the two brands. The more roux you use the thicker the sauce.
As with most stews, the longer you simmer the better it will taste. This can also be frozen without the potatoes.