Curried Beef Stew

Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 14, 2010

Ingredients

cup small whole onions, peeled

cup fresh baby carrots

small new potatoes, cut in half ( about 4 cups)

lb. boneless beef chuck steak, cut into 1 1/2-inch pieces

(14.5-oz.) can diced tomatoes, undrained

1/2

cup apple juice

teaspoons curry powder

1/2

teaspoon salt

1/4

teaspoon pepper

Hide Images

1

In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
2

In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
3

Cover; cook on low setting for 8 to 10 hours.

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.