Ingredients

How to make it

  • Put the potatoes and carrots into the slow cooker.
  • In a large skillet, heat 1 T of the oil. Add the beef (in batches if necessary) and brown. Transfer to the slow cooker.
  • Heat another T of oil in the skillet. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the salt and pepper and cook 2-3 minutes more.
  • Transfer to the slow cooker.
  • Add the broth to the skillet, bring to a boil, and scrape up any browned bits from the bottom.
  • Pour into the cooker and add the water.
  • Cover and cook on LOW 6 to 7 hours.
  • In a small skillet heat the remaining 2 T of oil over medium-high heat.
  • Add the flour and cook, stirring, until it begins to brown, about 5 minutes.
  • Add the curry powder and stir about 1 minute more. Remove from the heat.
  • Turn the slow cooker to HIGH.
  • Scoop out half the liquid from the cooker, add it to the flour mixture, and stir until no lumps remain.
  • A little bit at a time, stir the flour mixture into the stew, carefully so as not to break up the potatoes and carrots.
  • Stir in the peas if using.
  • Cover the slow cooker and continue to cook on HIGH until the sauce is thickened and the peas are hot, 20 to 30 minutes.
  • Put the rice in bowls and serve the curry on top.

Reviews & Comments 3

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    " It was excellent "
    brianna ate it and said...
    WOW. I love this one. Will be trying it soon. 5 forks
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    " It was excellent "
    ditty ate it and said...
    Yep, another saver - thanks :-)
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    " It was excellent "
    cuzpat ate it and said...
    Sound fine!!
    Was this review helpful? Yes Flag

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