What's cookin' hot stuff?

EDITED TO ADD: The dish turned out lovely. I adjusted the amount of curry and apple juice for the recipe below. We served it over egg noodles and it was yummy. The meat was soooo tender. I think I am in love with my new crock pot!

Rob bought a crock pot last weekend. I have never cooked with a crock pot, mainly because I don't like to leave my house with appliances (especially heated ones) running. I am one of those people who is always worried I have forgotten to turn off a burner on the stove when I leave the house. I usually have to run back in and check. I used to do the same thing with my mother in high school. I would call home often to see if I had left my curling iron on. I think I did once, and after that always worried about it. So, I agreed to the occasional crock pot meal, but it would have to be a day when I would be home all day. So, I have my first effort cooking right now. It is 10am and it should be done by 6pm. I will let you know how it turns out. Here is the recipe I used, if you would like to try it yourself! Feel free to change the amount of curry to your liking. We eat curry regularly and like a lot in our food!

Curried Beef Stew Crock Pot Recipe:
1 cup small whole onions (I substituted sliced green onions, as regular ones make my belly very upset)
1 cup fresh baby carrots
10-12 red potatoes cut into quarters
2 pounds boneless beef chuck steak, cut into 1 1/2 inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 cup apple juice
3 heaping tablespoons of curry powder
1 teaspoon salt
1 teaspoon black pepper
Dash of garlic powder (or use some fresh garlic)

In 3 1/2 to 4 quart slow cooker/crock pot, layer potatoes, onions, and carrots. Place beef over vegetables. In medium bowl, combine all remaining ingredients and mix well. Pour over the beef. Cover, and cook on low setting for 8-10 hours.