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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
- 1 tablespoon olive oil
- 1 pound beef stew meat
- salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh ginger
- 1 fresh jalapeno peppers, diced
- 1 tablespoon curry powder
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 onion, sliced and quartered
- 1 cup beef broth
Directions
Step 1
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.
Step 2
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.
Step 3
Cover, and cook 6 to 8 hours on Low.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat7g | 33% |
| Cholesterol63mg | 21% |
| Sodium442mg | 19% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber2g | 7% |
| Total Sugars4g | |
| Protein21g | |
| Vitamin C12mg | 59% |
| Calcium61mg | 5% |
| Iron5mg | 27% |
| Potassium461mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Very good and flexible recipe. I made it with a beef roast I had in my freezer. I cooled the roast slightly after it had cooked and then shredded it and added it back to the vegetables which I had thickened with some tomato paste. Also, I used more onions, garlic and curry powder than the recipe called for… but that’s just a personal perference. Served it over rice… made a very nice dinner!
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The only thing I might change about this recipe is that I would thicken the broth just a little bit at the end.
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This was very good & spicy! I was craving meatballs, so I substitued them for the beef. I browned them before putting in to slow cooker. I also added an extra chopped jalapeno and more curry. Served with cooked egg noodles – EXCELLENT!
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Wow. So delicious! The only change I made was to add some canned coconut milk at the end as we like creamy and curry flavor together. It was so great over rice. This one is a keeper and the house smells fantastic! Thanks Nanci!!
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not really spicey at all – but a nice recipe. I brown the beef after dredging in a bit of flour, keeps the meat from becoming too rubbery but I like it! Some scallions when serving next time would be great.
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Yum. We only had veggie stock, so we used that in place of the beef broth and added some cashews to the final product, and this recipe made an excellent dinner served over brown rice.
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This recipe is very tasty. I served it over egg noodles instead, and it was quite good.
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My husband and toddler (21 months) just love this meal. It is perfect with warm corn bread. I forgot the curry once and it was still wonderful.
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This was very good but mine was over cooked just a little. Maybe my new slow cooker is extra hot, but it was ready in 4 hours on low. By the time we ate it the meat had fallen all to shreds. Very tasty though. Will start it later next time.
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This was absolutely delicious and the house smelled so good. I did dredge the meat in flour before browning and this seemed to have helped thicken the final product a little. Also added a bit more curry as we love the flavor. Wasn’t spicy at all. Served over mashed potatoes this was almost decadent.
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this is easy and quick, although not hot as promised. if you like it spicy you will need more jalapeno. As the reviewer below, dredging the beef in flour helps thicken as mine was fairly thin prepared as offered. I also cut the stew beef into smaller pieces that would be easier to grab with naan. overall it is simple, quick and good…just what we are looking for. thanks
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Very good and easy. We found it pretty scipy but perfect for us. Will make again. I had a shower after making this and then picked up my son at a friends house. He could smell the curry on me still!!!!
Thanks, Michele, Cambridge ontario -
This was very tasty! I didn’t have jalapenos in the house, so it wasn’t as spicy as I would have liked, but nevertheless, it was a very good stew. My husband also liked it. It was easy to make, and I will definitely make this again!
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We loved this! – I didn’t have the fresh Ginger so just shook a little powdered Ginger in – not the same I know. Next time we will thicken the juice a little with some Corn Starch to make it more like gravy. We served it over Bow Tie Pasta -yum! and easy
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Excellent. Added fresh okra to the pot. It is definately spicy, so if that’s not your thing, then I would recommend cutting back on the pepper.
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Not bad. Want to try it one more time to decide if it’s a keeper.
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Even after altering this recipe b/c I did not have some ingredients, it was awesome. I used chicken, chicken broth, no jalepeno…it was great over jasmine rice. Smelled terrific when we came home from church. My kids ate *3* bowls of it. Great idea, great recipe. Will now try with beef!
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This stew was wonderful! I have already made it twice and served it on mashed potatoes. My family thought it would not be good on the potatoes but they are definately believers now. I used one can of diced tomatoes with green chilies to spice it up a little.
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Fairly easy and quick recipe- I don’t know that browning the meat makes any difference. I might try to skip that step next time. I added some flour to the browning process to thicken, but perhaps not enough- it was still very thin, but tasted good. Just enough heat. Served over mashed potatoes- delicious!
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This was a delicious and very easy weekday meal. I floured meat prior to browning, added baby carrots, peas, and diced yukon golds to make it a true one-pot meal, and served over jasmine rice. After 9 hours on low the beef was so delicious and tender. Thanks for sharing!
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Not bad…added one green pepper. Was very soupy, will try dredging the meat in flour next time. Also used only one jalpeno pepper, will try two next time with a little more curry powder for more heat
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I’m giving this 5 stars even though I changed it so much just because it tasted so good! I really hate runny curry so I added the flour for the browing as suggested but then also added a little corn starch and a can of tomato paste. I also added baby carrots. It turned out perfectly. Mmm I can’t wait to make it again!
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WOW! This was really good. If you are looking for a true curry recipe, look elsewhere. This is a wonderful twist on a classic beef stew. I didn’t use jalepeno pepper but green chilis (kids don’t like alot of spice). I also used a roast and then shredded at the end. My 9 year old was picking the meat out of the crockpot! Excellent over rice. Will make again on a nice cold day.
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quick, easy, and delicious. I added a little extra curry, served over rice and yum !
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This was a very tasty stew, but wasn’t really a curry which is what I was looking for. Served it over rice to absorb all of the gooey goodness. Yum!
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Really delicious! Instead of curry powder, I did 1/2 tablespoon of red curry paste and 1/2 tablespoon of roasted red chili paste, omitted the jalepenos and it was still plenty spicy. I skipped the first stovetop step entirely. Just put everything in the crockpot and let it cook for nearly 10 hours on low. The beef practically shredded itself. We ate it over basmati rice to which I added turmeric and black pepper for color. Highly reccomended.
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Flavorful variation to tradiational stew.
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This recipe does not taste very curryish, but produces a good stew. I’ve tried adding more curry powder but it didn’t help much.
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I absolutely LOVE this recipe! =) But I have made a few changes to it over many uses now. First, I brown the beef chunks in flour to help thicken the sauce. Salt is added at this step as well. Instead of adding plain tomatoes in and jalepenos, I switched it to one (14.5 oz) can diced tomatoes with jalepeno peppers – or green peppers – with juice (or you can sub in 1/2 regular diced tomatoes and 1/2 jalepeno for less kick). I also don’t just pour them in, I actually puree it up before pouring it into the skillet. I add 2 large white onions to this recipe as well, because the onions (if you use just one) can get lost in this recipe. Thanks for a great recipe! Definitely a keeper!
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Like some others, I found this was good, but the curry componenet was barely noticeable. It ended up as a basic stew, more or less. It was still good, though.
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I merged this recipe with one for curried lentil stew with coconut milk. I cooked it for about 10 hours in a crock pot. I used a chuck roast rather than stew meat and trimmed it of all fat, then cubed it. I also made a dark roux to thicken the sauce. It is excellent served over rice.
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Family loves this recipe with 3 TBSP of mother-in-law curry and no jalapeno. We like the spice not the heat. I also saute the onions first.
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Okay, I’ll tell you what not to do. Do not add the jalepeno with the seeds inside, don’t add extra curry, or extra spice until you’ve tasted the original recipe. My husband and I are still crying. The good news it was good, but only with 2 or 3 glasses of milk. The meat was very tender, and I hope to try it again using my new suggestions.
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If you’re looking for a curry dish, this isn’t it. But it’s a great stew recipe. I added extra curry and it still didn’t have good curry flavor. I did like it very much, though. I used a venison roast that I cut up, and served over mashed potatoes.
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This was good if you’re looking for a quick and easy beef stew to cook in the crock pot. Added potatoes to mine. Needed more flavor though.
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The store was out of fresh jalapenos so I substituted jarred. Worked fine. I also doubled the amount of curry powder and thickened it up a bit with flour at the end. Very yummy.
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i prepared this dish on stove top… cooked for about 4 hours on low. It was perfect
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I followed cheffernan’s advice along with the recipe and the result was absolutely delicious. I did “cheat” and cook on the stovetop – it was ready in the same amount of time that boring- spaghetti would have taken! We love spicy food, so I used a can of diced tomatoes w/ green chilies, plus 2 fresh serrano chilis and a heap o’ curry powder. I served it over couscous (w/ cooked collard greens on the side) and it had a very Moroccan/North African sort of vibe to it, which is what I was hoping for. I can’t wait to make it again and try some variations!
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Thank you so much for the recipe – we loved it. We like it hot, so we adjusted the recipe a bit: we doubled it to start (2 lbs stewing beef) and double everything except: I added 1 tbsp garlic/ginger paste in addition to garlic and ginger, and used 4 tbsp of Sherwood Hot Curry powder instead of 2. I also added 4 onions and some red curry paste. As other’s mentioned, I dredged the beef in flour before I browned it. Excellent recipe – will be on our fav list!
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We really like spicy foods so after reading the other reviews, I was concerned it wouldnt be spicy enough. I added a habenero pepper to the one jalepeno and used tomatoes with chiles. I left the curry as it was though. I also added red potatoes and carrots. It turned out REALLY REALLY spicy, but that’s how we like it. It was awesome.
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Wow, what a great recipe! I am a low carb lady so this was easy to modify. I totally skipped the browning stage and just tossed the onion and the beef in the slow cooker then mixed up the rest of the ingredients in a bowl and poured it over the meat. I didn’t use a jalapeno to save time, and simply used a jar of diced tomatoes with green chilies in it. I also added more curry powder and a little cumin, nutmeg and red pepper to suit our love for strong flavor and spiciness. When it was all done I fished the meat out and thickened the juices with some xanthum powder (availible in your local health food store). I served it with some sauted veggies. Very tastey!
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Not only is this delisious but it is picture perfect presented on mashed potatos.
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This was just ok for us. I was expecting more Thai flavor–this was just beef stew with a hint of curry flavor.
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Loved it! I used chicken instead of beef (dredged in flour and browned before putting in the crock pot). Put ginger and small can of jalapenos straight into pot after sauteeing onions and garlic. Also added 1c baby carrots, one sweet potato peeled and chopped and doubled the curry powder. Used chicken broth instead of beef broth. Added canned tomatoes at the end when veggies were all tender. Didn’t need more than 4 hours on low. This was great served over brown rice!
It had quite a kick and the leftovers are phenomenal! -
This is a great basic recipe, as evidenced by all the suggestions for variation.
The only thing I can add is that it freezes well. As a single woman, I double the recipe and freeze containers with two servings each since I have no problem eating the same thing two nights in a row.
I’ve had it over baked potato, rice, couscous, and drained ramen noodles. I’ve also just scooped it up with pita bread or whole wheat tortillas. Always tastes good and so convenient.
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I took the advice from some of the reviewer and use red curry pepper paste and roasted red chilli paste instead. Following other reviewer, I also added 1 tsp of turmeric. Turns out pretty yummy. Next time I’m going to add carrots on mine.
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This was good as a beef stew, but mediocre as a curry dish. I was looking for something with a more Middle Eastern flavor.
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This was very good! Even my picky 9 y.o. loved it! I served it over rice. I didn’t have beef stock on hand, so I used 1/2 of a package of onion soup mix in one cup of water. It gave it a great kick. The rest of the recipe I left unchanged – which is unusal for me.
I sliced the onions first, put them in the bottom of the crock, and then browned the meat. That way I could just put the meat right on top without making another dish dirty. I cooked this on high for one hour, then on low for 7 hours – perfect!
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I loved this but hubby and kids thought it was too hot even though it was delicous. Like other reviewers, I also just threw everything in to the crockpot and let it cook overnight and it came out great without the extra work of browning, sauteing etc…I added 2 extra onions, threw in some potatoes, and used ginger powder because I didn’t have fresh. Next time I’ll only add half a jalapeno. Yum.
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I took the 2 most helpful and combined them. This wasn’t anywhere near as spicy as the reviews, in fact I tripled the amount of red curry paste, threw in 3 jalape?os AND added in 2 tbls of fresh ground red peppers. While this recipe was ok, it isn’t something I would make again.
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This was okay, but not spicy enough for my husband and my taste. I cooked everything in the crockpot as suggested, and the next day I reheated it on the stovetop and added curry paste for some more flavor. I will make it again but next time I’ll add at least a teaspoon of the curry paste at the start and add a lot more onion.
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This was a different way to make stew for me. I liked that it was so easy to prepare. The liquid was thin even though I dredged the meat in flour before browning. I will tinker with the liquid next time, I will definately make this again.
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Wow, sooo good! I made it two weeks in a row; big hit with the hubby! We love Indian cuisine, and although not totally authentic, I love the flavors and spices. It’s a great alternative to regular beef stews!
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This was very tasty. I dredged the beef in seasoned flour prior to putting it in the crock pot…this made for a thicker sauce. I also added a pinch of cinnamon and some chopped coriander at the end. Rave reviews from hubby and my six year old.
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This is very good! I added 1 potato and flour at the end to thicken the broth. Next time I won’t thicken the broth, it go to thick. I browned the meat after coating it with flour and curry powder mixed – that is enough.
Over all very good.
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My family absolutely raved over this dish. And the beauty of it is that it is even better the next day! I cook it exactly as directed and then serve it over real mashed potatoes. Even the kids loved it. It’s got a little kick, but not so spicy that it makes the kids fuss! I’ve made this several times and it is a family favorite!
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This is a good, hearty and filling meal. I served it with brown rice and steamed broccoli. My ginger had gone bad, so I had to use dried, and I also used cayenne in place of the jalepeno. I browned the meat, and added everything else except the onion and broth- no need to remove the meat before adding the garlic, etc. I added the whole can of (low-sodium) broth. This was easy and flavorful!
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This is a good beef stew, but not as special as I had hoped.
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My husband and I LOVED this stew. Delicious! Really adds something special and different to stew. I made it pretty much as directed with a few changes, no jalepeno, ground ginger rather than fresh, tomatoes w/green chiles and onions, a sprinkle of cinnamon and a pinch of tumeric. I also added carrots. So yummy!
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Very easy. I took the recommendations of a reviewer and threw everything together in the slower cooker before heading off to work. Came home that night to a perfect beef stew. Will maybe think of adding spinach to the cooker about a half-hour before serving, to get some greens in. Served over basmati rice. So good.
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This dish was fantastic, and so easy to make. I followed another reviewers advice and used canned diced tomatoes with jalapeno’s, just to save on time. Amazingly good!
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Love this recipe…and it’s so easy to make! As another reviewer suggested, I pureed the can of tomatoes (excellent suggestion because I hate tomato chunks) and dredged the beef in flour and that seemed to help thicken up the sauce. Instead of a whole jalapeno, I pureed about 3 slices with the tomatoes. Served over brown rice. Thanks for the recipe!!
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Great cold night recipe! I didn’t brown the meat in advance, just mixed it with flour in plastic bag. Added carrots, potatoes, onions and green peppers to slow cooker, then mixed spices and tomatoes in a separate bowl and poured over meat and veggies. Voila, an easy, tasty treat!!! I liked the extra heat from jalapenos (w/ canned tomatoes) but they can easily be left out. Thanks!!
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Forgot the ginger and not sure if that’s why it didn’t come out very spicy? Will try again, was very tasty!
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Loved this recipe! I served it with brown rice and fruit. My family loved it and has asked when we will have it again. I also have made it and put everything in a freezer bag at the end of step two and frozen it for a later date. We love curry so I added a little extra curry, both mild and hot. Terrific stuff on a cold night.
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This was reallly good!!!….I noticed alot of reviewers did not notice or really tast the curry component….I would suggest that you add the curry amount in the begiining as well as the end…. or just at the end if you dont want a real strong curry flavor….Like garlic and a few other spices the longer you cook them the more mellow in flavor they become….adding them to the end will definitely give you the intended flavor you were looking for in your dish.. If you are using fresh spices about 2 hrs…if you are using dried then 3..I always do this when I am slow cooking..and I always get the flavor of what my dish is suppose to taste like. 🙂
HOPE THIS HELPS!! -
A tasty meal. Served over rice. Changes: shook cubed beef in zip-lock baggie with flour (basically, to thicken the broth–which it really wasn’t very thick at all, but, worked out fine with the rice) before sauting in pan. Added a can of Rotel Tomatoes instead of regular diced tomatoes & jalapeno–because it was all I had–and it worked out well.
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Aloha!
All credit goes to this recipe as my inspiration. This curry was incredible. I used ingredients that we had on hand.
The recipe process was the same, made w/ the following additions/revisions:
– 1 T butter
– 26 oz can spaghetti sauce (out of canned tomatoes)
– 13.5 oz can coconut milk instead of broth, but tomorrow I’ll probably add broth to thin the curry
– 8-10 dried shitake mushrooms, reconstituted
– 1 T sauce from canned chipotle peppers (for heat)
– 1 large potato
– 3 stalks smashed, sliced lemongrass
– 1-1/2 T grated ginger
– I used 2 T curry + 1 sliced onion & 4 cloves garlic
– Salt & fresh-cracked black pepper to taste
– We BBQ’d steak & served it on the side instead of using stew meat cooked into the curry itselfI followed the instructions in the recipe, but cooked curry on the stovetop (since thin-sliced BBQ steak was served on the side) served on white rice.
I’m not a big meat eater, so I didn’t cook the meat into the curry. That’s why it’s on the side.
It’ll taste better tomorrow.
Thank you for the inspiration!
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I loved this. Used powdered ginger as I had no fresh and thickened with cornstarch and water.
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This was fantastic and everyone at my house loved it!! I am going to add corn into the crock pot next time. (I also did not use a jalapeno) It seems that this would freeze really well and I am going to try that next time when I make a double batch!!
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I put 2 jalapenos in this instead of one. I can’t beleive people were saying one is too hot. I put in 1 large diced potato too.
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My husband that loves hot foods loved this. I wouldn’t want it any hotter but I used a tbl. of hot curry with the seeded jalapeno pepper.
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Great and very easy. I used “hot curry powder” that I bought at an Indian spice shop. Served over plain couscous (only takes a few minutes to make).
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This was a really good, and easy recipe to make. If you like really spicy foods I would go ahead and up the jalapeno’s and such. I did not think it was quite spicy enough.
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This dish was easy and sooooo spicy! We didn’t have fresh jalepenos so we used the stuff in a jar. Still came out tasty but don’t scoop too much like we did! The jalepenos end up blending in with the curry, making it blazing hot! Muy caliente!
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This was great!
I added one peeled & chopped carrot; 1 Tbs brown sugar and 1/2 tsp cinnamon.
The only negative things I could say would be that it was neither thick nor spicy enough for my liking, but that’s all about personal preference.
Thanks for the great recipe! -
I’ve made this three times now and it’s become one of our favorites. It’s so aromatic you can smell it from outside while it’s cooking (if the window’s open). And it’s so easy to make; we just serve it over mashed potatoes.
Thanks for a great recipe!
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I have a new love for Curry! This was awesome. I followed other suggestions and added extra Curry at the end, and I’m considering an extra Jalapeno. I used cornstarch and water to thicken at the end, and served with mashed potatoes and steamed carrots.
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this was really good. we served it over rice and everyone enjoyed it. i do suggest adding the curry near the end as others suggested because the curry flavor mostly cooked out. i added more and it was fine. thank you
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Delicious! Could have used another jalapeno pepper-had a little kick to it but not enough for our liking. Highly recommend this one.
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this is very good but hot hot hot so i added some small red potatos in the mix. thanks for the recipe
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This was excellent, I followed the instructions perfectly however I cleaned out the seeds from the jalopeno’s and I must have lost some spice. It wasn’t very spicy and that is what I was looking for. Will make this again for sure!
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I didn’t brown the meat before, just threw everything in the pot together and it came out wonderful. The sauce is thin, so if you like it thicker, add flour.
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This was just Ok.
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This turned out great!! Not too spicy. Used mild curry powder and added extra as suggested by other reviewers also added some mushrooms and red peppers (get extra veggies in anywhere I can) and a few spices we like. Will make again. Thanks for sharing your recipe!!
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This is very good and something I would definatly prepare again. As recommended by other cooks, I added another large jalapeno (with seeds,) I upped the ginger by a half teaspoon and I always add extra garlic over what is called for in any recipe. In this case, I doubled the garlic. Next time, I will add a tsp of brown sugar. For some green and added nutrition, I added cooked Trader Joe’s organic green beans to the hot crockpot mixture, stirred, and served over jasmine rice. YUM!
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Great stew! I didn’t have canned tomatoes so I used Rotels and we didn’t have jalapenos so we used chili peppers from the garden (seeded.) While I would make it again just as is, I would also try it with carrots and mushrooms and served over rice. We had it over mashed potatoes.
Sticks to the ribs. Great for a cold night. -
I changed this recipe a lot. I saw another recipe here (French Beef Stew)and I combined the 2 and improvised a little for a delicious outcome. I shook the Beef pcs. in a bag with flour, browned stovetop with onions, added to the crockpot with herbs, 2 Tbsp. mustard, a bay leaf,1 Tbsp. honey, ground ginger (to taste), ground curry (to taste), the beef boullion, tomatoes, and 2 Tbsp. vinegar. Served with minus veggies with breadsticks and a side of corn.
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This was good..but needed A LOT of changes…to many to write here.
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Yummy! I finally found a slow cooker recipe with lots of flavor. It was not spicy at all, but it was very good! I will make again!
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THANK YOU THANK YOU THANK YOU!!!!!!!!!! My friend is a very picky eater and I’m not a very good cook and he LOVED this. Not too spicy and lots of flavor.
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Make sure you buy a tender cut of meat, or tenderize prior to cooking. I made this recipe as stated, and the beef was very tough.
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I added sweet potatoes, parsnips and carrots to it. I also added extra curry, a touch of ginger and garam marsala because I love the spices. I cooked it in a deep frypan on simmer. I also coated the meat in flour and it came out perfect and amazing.
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Great recipe, easy to make. I left out the jalapeno peppers because I did not have any, and added another tsp of curry near the end of cooking.
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Wow this is so good! I doubled the recipe and the only thing I changed was that I added the amount of curry at the beginning and again near the end. This had plenty of spice and curry flavor. Served over rice with Syrian green beans from this site.
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I’m torn. Maybe I just wasn’t in the mood for this after I made it? The beef was delicious (texture, etc), but the dish just seemed overpowered by the spice. There really wasn’t a depth of flavor…just pure heat. I doubt I’ll do this recipe again.
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Great recipe! the only thing i would have changed is that i would have made more for leftovers!
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We absolutely flipped for this recipe. I am making it again tonight and inviting the neighbors! I followed the recipe exactly adding a tbsp of curry pouder at the end.. Oh, I used curry powder instead of curry paste because that was all I had. DELICIOUS!!
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This was very tasty and I served it over Jasmine rice. I added extra jalapenos and thickened it with a little flour at the end. Good recipe for a cold day.
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This stew was great. Easy to prepare and so tasty. I was disappointed and thought it would be much spicier. I added 2 jalapenos and still had no kick. If you like your food hot like me, add more peppers. Maybe next time I’ll even try different types of peppers.
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