Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker.
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1
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cup small whole onions, peeled
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1
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cup fresh baby carrots
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12
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small new potatoes, cut in half ( about 4 cups)
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2
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lb. boneless beef chuck steak, cut into 1 1/2-inch pieces
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1
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(14.5-oz.) can diced tomatoes, undrained
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1/2
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cup apple juice
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4
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teaspoons curry powder
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1/2
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teaspoon salt
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1/4
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teaspoon pepper
Steps
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1
In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
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2
In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
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3
Cover; cook on low setting for 8 to 10 hours.
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1
In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
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2
In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
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3
Cover; cook on low setting for 8 to 10 hours.
Expert Tips
Curry powder, a blend of more than 20 herbs, seeds and spices, is integral to Indian cuisine. In India, curry powder as we know it doesn't exist; cooks blend their own personal mixture each day. Cardamom, chiles, cinnamon, coriander, cumin and turmeric are a few of the seasonings used to make curry powder.
Larger potatoes can be substituted for the small new potatoes. Cut them into 1-inch pieces (use about 4 cups).
To make a hearty meal of this thick stew, serve it with warmed pita bread and hot tea.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories
- 280
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 11%
-
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 85mg
- 28%
- Sodium
- 350mg
- 15%
- Total Carbohydrate
- 25g
- 8%
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- Dietary Fiber
- 4g
- 16%
- Sugars
- 6g
- Protein
- 30g
- Vitamin A
- 110%
- 110%
- Vitamin C
- 25%
- 25%
- Calcium
- 6%
- 6%
- Iron
- 30%
- 30%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Crock-Pot® Slow Cooker is a registered trademark of The Rival Company, Kansas City, MO.
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