Beef stew. Nice concept. Especially since stew meat is pretty inexpensive compared to most other beef.
Hoping to make something in the slow cooker that was flavorful, I searched for "beef curry" on allrecipes.com and came across this altogether reasonable-looking recipe. Curry, fresh ginger -- now we're talking. (I glazed over the jalapeno, I can't imagine even touching one.)
So I prepared the stew at night, tossing in some cut-up red potatoes, and started the slow cooker on Low the next morning. The house smelled great when I got home from work.
But that was the best it ever did. My sons tried it only under duress, meaning, I won't make them anything else to eat unless they really try something. And they did try, and they really didn't like it. I'm not surprised; so far they've never liked anything with curry. But I have to keep trying.
My husband, who stiffens visibly at the mention of any traditional American beef stew ( a holdover from his Midwestern upbringing), made an effort, but it was still too Dinty-Moore-ish (my term) for him. The sauce did have that distinct "beef stew"ness to it, despite the very present ginger and curry. Maybe it's the beef broth, I don't know. In any case, he ended up supplementing his dinner with an old bachelor standby: Ramen and Tyson chicken. The apple doesn't fall far from the tree: my older son earned himself some TJ's chicken nuggets as an alternative.
Too bad, it's a nice idea, and easy to make. But I need a new angle on "beef stew" if it's ever going to fly around here.
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