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Slow-Cooker Curried Beef Stew

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  • Prep 15 min
  • Total 10 hr 15 min
  • Servings 6
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Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker.
Updated Oct 7, 2010
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Ingredients

  • 1 cup small whole onions, peeled
  • 1 cup fresh baby carrots
  • 12 small new potatoes, cut in half ( about 4 cups)
  • 2 lb. boneless beef chuck steak, cut into 1 1/2-inch pieces
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1/2 cup apple juice
  • 4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Larger potatoes can be substituted for the small new potatoes. Cut them into 1-inch pieces (use about 4 cups).
  • tip 3
    To make a hearty meal of this thick stew, serve it with warmed pita bread and hot tea.

Nutrition

280 Calories, 7g Total Fat, 30g Protein, 25g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
280
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
15%
Cholesterol
85mg
28%
Sodium
350mg
15%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
6g
Protein
30g
% Daily Value*:
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.
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