"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." — NANCIG
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beef stew meat
salt and pepper to taste
chopped fresh ginger
fresh jalapeno peppers, diced
1 (14.5 ounce) can
diced tomatoes with juice
onion, sliced and quartered
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!
I cooked this recipe as directed and I found it quite bland. There was heat, but not much else. It's definitely lacking something and I can't quite figure out what it is.
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!!
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.
Wow, what a great recipe! I am a low carb lady so this was easy to modify. I totally skipped the browning stage and just tossed the onion and the beef in the slow cooker then mixed up the rest of the ingredients in a bowl and poured it over the meat. I didn't use a jalapeno to save time, and simply used a jar of diced tomatoes with green chilies in it. I also added more curry powder and a little cumin, nutmeg and red pepper to suit our love for strong flavor and spiciness. When it was all done I fished the meat out and thickened the juices with some xanthum powder (availible in your local health food store). I served it with some sauted veggies. Very tastey!
Okay, I'll tell you what not to do. Do not add the jalepeno with the seeds inside, don't add extra curry, or extra spice until you've tasted the original recipe. My husband and I are still crying. The good news it was good, but only with 2 or 3 glasses of milk. The meat was very tender, and I hope to try it again using my new suggestions.
This was absolutely delicious and the house smelled so good. I did dredge the meat in flour before browning and this seemed to have helped thicken the final product a little. Also added a bit more curry as we love the flavor. Wasn't spicy at all. Served over mashed potatoes this was almost decadent.
Family loves this recipe with 3 TBSP of mother-in-law curry and no jalapeno. We like the spice not the heat. I also saute the onions first.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Beef Curry Stew for the Slow Cooker
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 254
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