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Curried Beef And Potato Stew

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  Lean boneless stew beef 2 Pound, trimmed of fat and cut into 1-inch cubes
  Red potatoes 2 Pound, peeled and cut into 3/4-inch pieces
  Onion 1 Medium, chopped
  Mango chutney/Dried fruit chutney 3⁄4 Cup (12 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Quick mixing flour 3 Tablespoon (Such As Wondra)
  Water 1 Cup (16 tbs)
  Beef bouillon granules 1 Teaspoon
  Madras curry powder 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Frozen green peas 2 Cup (32 tbs), thawed

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.

Recipe Summary

Side Dish
Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2924 Calories from Fat 449

% Daily Value*

Total Fat 50 g76.8%

Saturated Fat 17.2 g85.8%

Trans Fat 0 g

Cholesterol 440.2 mg146.7%

Sodium 5970.7 mg248.8%

Total Carbohydrates 404 g134.6%

Dietary Fiber 52.7 g210.7%

Sugars 128.3 g

Protein 241 g481.2%

Vitamin A 50.5% Vitamin C 515.6%

Calcium 42.7% Iron 128.8%

*Based on a 2000 Calorie diet

Curried Beef And Potato Stew Recipe