Spicy Beef Curry Stew for the Slow Cooker
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
- Preparing Time: 25 minutes
- Total Time: 8 hours and 25 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pound beef stew meat
- 1 teaspoon chopped fresh ginger
- 1 fresh jalapeno peppers diced
- 1 tablespoon curry powder
- 1 14.5 oz. can diced tomatoes with juice
- 1 medium onion sliced and quartered
- 1 cup beef broth
- Carbohydrate 9.29363522727273 g
- Cholesterol 74.84235 mg
- Fat 23.31887875 g
- Fiber 2.22021820634007 g
- Protein 23.4626161818182 g
- Saturated Fat 8.43917 g
- Serving Size 1 1 (327g)
- Sodium 415.348125 mg
- Sugar 7.07341702093265 g
- Trans Fat 5.551189 g
- Calories 346 calories
Directions Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice. Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth. Cover, and cook 6 to 8 hours on Low.
