Curry is one of my favorite ingredients and with this sudden surge of extremely cold weather I have been in the mood for a spicy, hot curry stew. This is a great simple recipe that you can throw in the slow cooker, cook all day, and have a hearty dinner waiting to greet you when you get home. Traditionally, IPAs pair well with spicy dishes. I used Ballistic from Ale Asylum and it turned out very well but feel free to get creative!

1 tablespoon olive oil

1 pound beef stew meat

salt and pepper to taste

2 cloves garlic, minced

1 sweet potatoes, peeled and cubed

1 teaspoon chopped fresh ginger

1 fresh jalapeno peppers, diced

1 tablespoon curry powder

1 (14.5 ounce) can diced tomatoes with juice

1 onion, sliced and quartered

1 cup beer

Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, sweet potatoes and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice. Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in beer. Cover, and cook 6 to 8 hours on low.