August 29, 2009

Curried Beef Stew

Curried Beef Stew


1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half (about 4 cups)
2 pounds boneless beef chuck steak, cut into
1 1/2 inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

In 3-1/2-4 quart slow cooker/Crock Pot, layer onions, carrots and potatoes. Place beef over vegetables. In medium bowl, combine all remaining ingredients; mix well. Pour over beef. Cover; cook on low setting for 8-10 hours.
Makes 6 (1-1/2 cup) servings.

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