Spicy Beef Curry Stew
This hearty, spicy beef stew is perfect for those that can handle the heat. It's easy to make in the slow cooker and can be served over mashed potatoes or rice.
This hearty, spicy beef stew is perfect for those that can handle the heat. It's easy to make in the slow cooker and can be served over mashed potatoes or rice.
- Carbohydrate 9.29363522727273 g
- Cholesterol 74.84235 mg
- Fat 23.31887875 g
- Fiber 2.22021820634007 g
- Protein 23.4626161818182 g
- Saturated Fat 8.43917 g
- Serving Size 1 1 (327g)
- Sodium 415.348125 mg
- Sugar 7.07341702093265 g
- Trans Fat 5.551189 g
- Calories 346 calories
Step-by-step
- 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.
- 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.
- Cover, and cook 6 to 8 hours on Low.
Rushing the initial browning phase ruins the depth of flavor in long-simmered dishes. Crowding the skillet traps moisture around the beef, steaming the protein rather than searing it through the Maillard reaction. Searing requires dry meat surfaces and moderate heat, typically medium, to build a caramelized crust that thickens the eventual sauce.
Reading Textures Without a Thermometer
Checking slow-cooked beef requires tactile and visual inspection rather than digital probing. Piercing a cube with a fork should yield zero resistance, yet the meat fibers must hold their shape instead of dissolving into mush. Cooking times ranging from six to eight hours on low heat allow collagen to melt completely without over-drying the muscle fibers. Raw aromatics like garlic, ginger, and jalapeno soften during their brief two-minute skillet sauté, releasing essential oils that bloom directly in the curry powder before entering the slow cooker.
Managing Leftovers and Second-Day Integration
Allowing the stew to rest overnight in the refrigerator deepens the heat distribution as capsaicin from the jalapeno and aromatics meld fully with the beef fats. Stored safely in an airtight container for up to four days, the cooled mixture solidifies due to rendered gelatin. Reheat portions gently on the stovetop over medium-low heat with a splash of water or beef broth to restore the original sauce consistency without scorching the bottom.
