Curried Beef And Potato Stew
|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|
|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.