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Ron Lutz II | all galleries >> What're We Having? >> Soups & Stews > Curried Beef Stew
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15-MAR-2009 Ron Lutz II

Curried Beef Stew

2# Chuck Roast cut into 1.5 pieces
2 Tbspns Peanut Oil
1 Cup Beef Broth or Stock
1 White Onion thick julienne cut
2 Large Carrots - chopped
Red Potatoes chopped (enough to make about 4 cups
1 14.5oz Can Diced Tomatoes (do not drain)
Cup Apple Juice
4 Tspns Yellow Curry Powder
Tspn Kosher Salt
Tspn Fresh Ground Pepper

In a 12 skillet heat up the oil over medium-high heat until hot. Place the meat, in batches, into the oil and brown on all sides. Set aside on a plate. Deglaze the pan with the cup or broth or stock.

Layer the onions, carrots and potatoes in a large crock-pot. Place the beef over the veggies.

In a large mixing bowl combine the remaining ingredients, mix well, and then pour into the crock.

Cover and cook on low for about 8 hours, stirring occasionally after the first hour or so.

Canon EOS 10D ,Canon EF 50mm f/1.4 USM
1/90s f/2.0 at 50.0mm iso400 full exif

other sizes: small medium original auto
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