The Spicy Beef Curry Stew was fun to prepare and smelled marvelous in the crock pot. I chopped everything up the evening before and pre-measured all my ingredients so that morning preparation was very quick (about 10 minutes). This recipe reminded me of a cuban stew I'd made a few years ago that also included peppers (I wonder where that recipe is), so I added red and green peppers as well as onions to the crock pot. The only other change I made was adding a few more tomatoes and skipping the beef broth.
Spicy Beef Curry Stew for the Slow Cooker
1 Tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth
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.
The Salmon will be made on Saturday for my husband and I. I will probably pop in some fish sticks for the kids. I didn't like salmon as a kid either so there's still hope for them. I am planning a side of sweet potato fries and a lovely salad (as soon as I find the perfect recipe).