Curried Beef And Potato Stew Recipe
Ingredients
| 2 pounds lean boneless beef stew meat, trimmed of fat and cut into 1-inch cubes | ||
| 2 pounds red potatoes, peeled and cut into 3/4-inch pieces | ||
| Onion | 1 Medium, chopped | |
| 3/4 cup mango chutney or Dried Fruit Chutney | ||
| Raisins | 1/4 Cup (16 tbs) | |
| 3 tablespoons quick-mixing flour, such as Wondra | ||
| Water | 1 Cup (16 tbs) | |
| 1 teaspoon beef bouillon granules | ||
| 1 1/2 to 2 tablespoons Madras curry powder | ||
| Ground ginger | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Frozen green peas | 2 Cup (16 tbs), thawed | |
Directions
1. In a 4- or 5-quart electric slow cooker, mix together all the ingredients except the peas.
2. Cover and cook on the low heat setting 7 to 8 hours, or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible.
3. Stir in the peas, cover, and cook 15 minutes longer.
2. Cover and cook on the low heat setting 7 to 8 hours, or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible.
3. Stir in the peas, cover, and cook 15 minutes longer.
Chef
