Beef with just the right amount of curry.
2 1/2 lbs.
beef chuck (cut into 1-inch pieces)
curry powder (divided)
potato (peeled and cut into 1 inch pieces)
1 15 oz. can
frozen peas (thawed)
Crock-Pot® Beef Stroganoff Mix
Toss beef with flour and 2 teaspoons curry powder. Heat oil in large nonstick skillet over medium-high heat and brown beef in 2 batches; remove. Arrange, potato, carrots and onion in slow cooker, then add beef. Combine beef stroganoff mix with coconut milk and remaining curry powder and pour over beef and vegetables. Cover and cook on low 8 to 10 hours or high 4 to 6 hours until beef is tender. Stir in peas and cook 10 minutes or until peas are hot. Serve over hot, cooked rice.