Reviewed: May 18, 2012

Delicious!!!!

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Reviewed: Apr. 14, 2012

Terrific with a great balance of flavors. Not nearly as spicy as all the reviews made it sound. I didn't deseed the jalapenos and it still wasn't that spicy. Loved it.

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katsukhan

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Apr. 11, 2012

Ended up needing a lot more seasoning. I added 2 TBS curry at beginning and ended up adding another at the end. Also add about 2tsp cumin, 1 tsp ground ginder along with the fresh ginger at the beginning. I think what really made it was adding 2 tsp cider vinegar and about 1 tsp sugar. Also, slow cooking for 4 to no more than 5 hrs is way plenty. I made the asian coconut rice from here to go along side it. In the end with all the additional seasoning it came out Ok, and a nice change. May make again if I get into a rut of something different to cook. Just not on my go to.

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sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Apr. 1, 2012

Made this last night, great recipe! I added more ginger and curry, as we like our spices strong...added cayenne for some extra heat. Also coated the beef in flour before cooking and used sesame oil for good flavor. Cooked in the crockpot on low for 8 hours and served over brown jasmine rice. This ones a keeper, thanks for the recipe!

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2Jaded

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

Reviewed: Mar. 8, 2012

served with garlic mashed potatoes, yum!

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KUJayhawksfan

Cooking Level: Expert

Home Town: Junction City, Kansas, USA

Living In: Chanute, Kansas, USA

Reviewed: Feb. 28, 2012

This was really yummy!!! I read some of the other reviews and doubled the curry powder. My hubby's tummy can't take fresh jalapenos, so I got canned tomatoes with green chiles and that added just the right amount of heat. The only thing I will do differently next time is cut the beef cubes in half. To make this more hearty, I added about 3/4 cup of lentils and I served it over cous-cous. If your desire is to make it a bit spicer, put a dollop of yogurt on top. Thanks, for submitting this, we enjoyed it!!

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lynndan71

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

Reviewed: Jan. 7, 2012

I made as written, except used beef roast. After cooking in the slow cooker I shred and use as the meat for taco/burritos or as a topping on nachos. Thanks for the recipe

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khaith

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Reviewed: Jan. 5, 2012

Very good. Will make it into my slow cooker favorite recipes. I too breaded the stew meat before frying it for a thicker sauce. I added more garlic and more curry but no jalapenos as my husband can't take the heat.

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Ruth

Reviewed: Jan. 1, 2012

Yum....that's all I have to say. The only modification I made was to use 1/8 tsp of cayenne pepper instead of the jalapeno because I didn't have one. The whole family loved it.

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TiffanyJoLyn

Reviewed: Dec. 1, 2011

So good! I added red lentils and kidney beans too. also, added potatoes to one batch. You can't go wrong with this recipe I think. I doubled the curry powder because I really like that flavor. Thanks for sharing. I'd never made a stew before. this recipe sett me up for success.

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