Spicy Beefy Curry Stew (Slow Cooked)

Another random recipe tonight, pulled from the internet and then changed a bit for my tastes.  Goes well with jasmine rice.

Spicy Beef Curry Stew

Ingredients:

• 1 Tablespoon olive oil
• 1 pound beef stew meat, cubed
• salt and pepper to taste
• 2 teaspoons garlic, minced
• 1/4 teaspoon ground ginger
• 1 chipotle pepper in adobo, diced
• 1 Tablespoon curry powder
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 onion, sliced and quartered
• 4 carrots, peeled and chopped
• 1 heart of celery, chopped
• 1 cup beef broth

Directions:

1. Place onion, carrots, and celery in bottom of a slow cooker.
2. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides.  Remove from skillet, reserving the juices, and add to slow cooker.  Season with salt and pepper.
3. Cook and stir the garlic, ginger, and chipotle pepper in the skillet with reserved juices for about 2 minutes.  Add curry powder and mix well.  Mix in the diced tomatoes and juice and remove from heat.
4. Scoop skillet mixture into the slow cooker, and mix in beef broth.
5. Cover and cook for 6-8 hours on low or 2-3 hours on high.

Notes for next time:  I'll probably use 2 chipotle peppers next time, and a little more curry powder and garlic.   Oh yeah, and I'll put a little more salt.  I just put a dash, and it needs more than that.  Overall, pretty good though.

Recipe adapted from allrecipes.com