Reviewed: Oct. 7, 2007

I took the 2 most helpful and combined them. This wasn't anywhere near as spicy as the reviews, in fact I tripled the amount of red curry paste, threw in 3 jalapeños AND added in 2 tbls of fresh ground red peppers. While this recipe was ok, it isn't something I would make again.

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KO

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Sep. 11, 2007

I loved this but hubby and kids thought it was too hot even though it was delicous. Like other reviewers, I also just threw everything in to the crockpot and let it cook overnight and it came out great without the extra work of browning, sauteing etc...I added 2 extra onions, threw in some potatoes, and used ginger powder because I didn't have fresh. Next time I'll only add half a jalapeno. Yum.

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yummyinmytummy

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Aug. 10, 2007

This was very good! Even my picky 9 y.o. loved it! I served it over rice. I didn't have beef stock on hand, so I used 1/2 of a package of onion soup mix in one cup of water. It gave it a great kick. The rest of the recipe I left unchanged - which is unusal for me. I sliced the onions first, put them in the bottom of the crock, and then browned the meat. That way I could just put the meat right on top without making another dish dirty. I cooked this on high for one hour, then on low for 7 hours - perfect!

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Jul. 20, 2007

This was good as a beef stew, but mediocre as a curry dish. I was looking for something with a more Middle Eastern flavor.

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SAILORTIFF

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Reviewed: Jul. 16, 2007

I took the advice from some of the reviewer and use red curry pepper paste and roasted red chilli paste instead. Following other reviewer, I also added 1 tsp of turmeric. Turns out pretty yummy. Next time I'm going to add carrots on mine.

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iamacat7

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 13, 2007

This is a great basic recipe, as evidenced by all the suggestions for variation. The only thing I can add is that it freezes well. As a single woman, I double the recipe and freeze containers with two servings each since I have no problem eating the same thing two nights in a row. I've had it over baked potato, rice, couscous, and drained ramen noodles. I've also just scooped it up with pita bread or whole wheat tortillas. Always tastes good and so convenient.

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KayW

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Reviewed: Jun. 11, 2007

Loved it! I used chicken instead of beef (dredged in flour and browned before putting in the crock pot). Put ginger and small can of jalapenos straight into pot after sauteeing onions and garlic. Also added 1c baby carrots, one sweet potato peeled and chopped and doubled the curry powder. Used chicken broth instead of beef broth. Added canned tomatoes at the end when veggies were all tender. Didn't need more than 4 hours on low. This was great served over brown rice! It had quite a kick and the leftovers are phenomenal!

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Leah H.

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Niwot, Colorado, USA

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Reviewed: May 29, 2007

This was just ok for us. I was expecting more Thai flavor--this was just beef stew with a hint of curry flavor.

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JAZZHANDS

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Reviewed: Apr. 7, 2007

Not only is this delisious but it is picture perfect presented on mashed potatos.

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Kasia & Patrick

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Reviewed: Mar. 29, 2007

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!

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yippee5

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Reviewed: Mar. 16, 2007

We really like spicy foods so after reading the other reviews, I was concerned it wouldnt be spicy enough. I added a habenero pepper to the one jalepeno and used tomatoes with chiles. I left the curry as it was though. I also added red potatoes and carrots. It turned out REALLY REALLY spicy, but that's how we like it. It was awesome.

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Tina W

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007

Thank you so much for the recipe - we loved it. We like it hot, so we adjusted the recipe a bit: we doubled it to start (2 lbs stewing beef) and double everything except: I added 1 tbsp garlic/ginger paste in addition to garlic and ginger, and used 4 tbsp of Sherwood Hot Curry powder instead of 2. I also added 4 onions and some red curry paste. As other's mentioned, I dredged the beef in flour before I browned it. Excellent recipe - will be on our fav list!

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Jodi

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2007

I followed cheffernan's advice along with the recipe and the result was absolutely delicious. I did "cheat" and cook on the stovetop - it was ready in the same amount of time that boring- spaghetti would have taken! We love spicy food, so I used a can of diced tomatoes w/ green chilies, plus 2 fresh serrano chilis and a heap o' curry powder. I served it over couscous (w/ cooked collard greens on the side) and it had a very Moroccan/North African sort of vibe to it, which is what I was hoping for. I can't wait to make it again and try some variations!

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MARTHINA_EARLINA

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Reviewed: Feb. 24, 2007

i prepared this dish on stove top... cooked for about 4 hours on low. It was perfect

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luvchef

Cooking Level: Expert

Home Town: Colombo, Western, Sri Lanka

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 17, 2007

The store was out of fresh jalapenos so I substituted jarred. Worked fine. I also doubled the amount of curry powder and thickened it up a bit with flour at the end. Very yummy.

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Carrie S.

Cooking Level: Intermediate

Home Town: Stafford, Virginia, USA

Living In: Corolla, North Carolina, USA

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Reviewed: Jan. 21, 2007

This was good if you're looking for a quick and easy beef stew to cook in the crock pot. Added potatoes to mine. Needed more flavor though.

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kari lou

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Reviewed: Jan. 13, 2007

If you're looking for a curry dish, this isn't it. But it's a great stew recipe. I added extra curry and it still didn't have good curry flavor. I did like it very much, though. I used a venison roast that I cut up, and served over mashed potatoes.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Dec. 23, 2006

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.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Dec. 10, 2006

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.

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LAURIE K

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 19, 2006

I merged this recipe with one for curried lentil stew with coconut milk. I cooked it for about 10 hours in a crock pot. I used a chuck roast rather than stew meat and trimmed it of all fat, then cubed it. I also made a dark roux to thicken the sauce. It is excellent served over rice.

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WLI888

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: The Woodlands, Texas, USA

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Spicy Beef Curry Stew for the Slow Cooker

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