Crockpot Beef Stew Curry

It's been abnormally cold in Texas the last month. 70s on some days, and then 30 degrees the next. What is going on? So it's nice to have a warm, comforting meal at the end of the day when it's just so freezing outside.

I've never tried to make a curry before that wasn't just straight up chicken. But we have a lot of beef stew meat in our freezer, and we LOVE curry, so I thought I'd try to make it and see how it tastes. Thankfully I did---because it's equally delicious! So now we can rotate between chicken and beef curry so we never get bored of it. How exciting!

As with all curries, you can add any vegetables you want to this to satisfy your taste buds and your dietary desires. I like to add cauliflower florets to all my curries to give it some texture and mimic what I assume rice would do in the dish. But the choice for veggies is yours--you can't go wrong!

Ingredients

1) 2 pounds of beef stew meat

2) 1 can of coconut milk (14oz) - I used Thai Kitchen

3) 2 heaping tablespoons of curry powder

4-5) Chopped veggies of your choosing: 1 onion, 3-4 carrots, 1 head cauliflower and 1 cup celery are what I used

Optional: 1/2-1 teaspoon of salt, added at the end, to your taste

**Makes 6 large servings

Instructions

1) Add your coconut milk and curry powder to your crockpot, and stir to mix well.

                              

2) Add in your stew meat and mix.

3) Add in your chopped veggies and mix.

4) Cook on low for 8-10 hours.