Ingredients1 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
InstructionsIn 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.