For this week's recipe contribution, we're sharing a really easy and satisfying beef curry. It's not too spicy, so feel free to up the heat factor by adding red pepper flakes or more curry powder. I gave the directions for a stove top preparation, but you can cook this in a slow cooker too. Just combine all the ingredients and cook over low setting for 6-7 hours, or on high for 4-5.
1lb lean beef stew meat, cut into 1/2-inch cubes
1 can (15oz) fire roasted tomatoes, undrained
1 small onion, chopped
1 sweet red pepper, chopped
1 small green pepper, chopped
2 tbsp curry powder
1/2 tsp salt
In a large saucepan, cook beef until no longer pink.
Add vegetables and canned tomatoes, cook until soft, then add curry powder and salt. Mix well.
Bring to a boil, then reduce heat, cover and simmer for 1 to 2 hours, or until meat is tender.
Serve with rice.