Ingredients
1
cup small whole onions, peeled
1
cup fresh baby carrots
12
small new potatoes, cut in half ( about 4 cups)
2
lb. boneless beef chuck steak, cut into 1 1/2-inch pieces
1
(14.5-oz.) can diced tomatoes, undrained
1/2
cup apple juice
4
teaspoons curry powder
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
Cover; cook on low setting for 8 to 10 hours.
