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.
Ingredients
- olive oil: 1 Tbsp
- beef stew meat: 1 pound
- salt and pepper: (to taste)
- garlic: 2 clove (minced)
- fresh ginger: 1 tsp (chopped)
- Jalapeno peppers: 1 piece (diced, fresh)
- curry powder: 1 Tbsp
- tomatoes with juice: 1 can (14.5 ounce can, diced)
- onion, sliced and quartered: 1 piece
- beef broth: 1 cup
Metric Conversion
Stages of cooking
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Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
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Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
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Cover, and cook 6 to 8 hours on Low.
