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Spicy Beef Curry Stew for the Slow Cooker

Spicy Beef Curry Stew for the Slow Cooker

  • Prep

    15 m
  • Cook

    8 h 10 m
  • Ready In

    8 h 25 m
NANCIG

NANCIG

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.

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Nutrition

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  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Cover, and cook 6 to 8 hours on Low.
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Reviews

CHEFFERNAN
204

CHEFFERNAN

2/26/2007

I absolutely LOVE this recipe! =) But I have made a few changes to it over many uses now. First, I brown the beef chunks in flour to help thicken the sauce. Salt is added at this step as well. Instead of adding plain tomatoes in and jalepenos, I switched it to one (14.5 oz) can diced tomatoes with jalepeno peppers - or green peppers - with juice (or you can sub in 1/2 regular diced tomatoes and 1/2 jalepeno for less kick). I also don't just pour them in, I actually puree it up before pouring it into the skillet. I add 2 large white onions to this recipe as well, because the onions (if you use just one) can get lost in this recipe. Thanks for a great recipe! Definitely a keeper!

NetNet
192

NetNet

2/27/2008

This was reallly good!!!....I noticed alot of reviewers did not notice or really tast the curry component....I would suggest that you add the curry amount in the begiining as well as the end.... or just at the end if you dont want a real strong curry flavor....Like garlic and a few other spices the longer you cook them the more mellow in flavor they become....adding them to the end will definitely give you the intended flavor you were looking for in your dish.. If you are using fresh spices about 2 hrs...if you are using dried then 3..I always do this when I am slow cooking..and I always get the flavor of what my dish is suppose to taste like. :) HOPE THIS HELPS!!

Sola
160

Sola

4/11/2006

Really delicious! Instead of curry powder, I did 1/2 tablespoon of red curry paste and 1/2 tablespoon of roasted red chili paste, omitted the jalepenos and it was still plenty spicy. I skipped the first stovetop step entirely. Just put everything in the crockpot and let it cook for nearly 10 hours on low. The beef practically shredded itself. We ate it over basmati rice to which I added turmeric and black pepper for color. Highly reccomended.

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