Saturday, February 1, 2020

Recipes Slow Cooker Beef Curry

The only problem is that my kids and all their friends are still at the age where when someone pelts them with a water balloon, they start screaming that someone threw a water balloon at them. Yeah, kid, that’s the point. Try explaining this logic to a 5 year old.

And then 2 hours before the party the kids tore a hole in our blow-up kiddie pool. That’s because I always let them play in it, even when the pool is empty, because watching kids play ‘pirate ship’ in an empty kiddie pool is kind of hilarious. (We have to dump the water out of the pool every time we’re done with it, otherwise Valentine (who is not quite 2) would be perpetually wet for the entire summer.)

So we had no kiddie pool, half the kids are screaming, and I had to bribe Truman with Otter Pops to get him to play relay races with me.

Also, when I ended up being the only adult in a swimsuit, my entire extended family  decided it was fair game to do water balloon target practice on me. I definitely got more wet than any of the kids.

Ah well. Summertime, right? It was actually really fun. I’m sure this will be a golden memory for my kids 10 years from now. Right? Right???

  • salt and pepper
  • 2-3 tablespoons oil
  • 2-3 pounds cheap steak or roast*, chopped into chunks
  • 1/3 cup water
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons good quality beef bouillon**
  • 1/2 teaspoon black pepper
  • 1 and 1/2 tablespoons yellow curry powder
  • 1 tablespoon garam masala
  • 1 large yellow onion, chopped
  • cilantro, to garnish
  • chopped red onion, to garnish
  1. Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.
  2. Salt and pepper the beef chunks.
  3. Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.
  4. Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don't want them to steam--see photos). Turn the pieces with tongs to brown all sides. Remove the beef to the slow cooker and repeat 2 more batches, adding more oil as necessary.
  5. Once all of the beef is browned and in the slow cooker, turn the heat on the pan down to medium. Add the water, tomato sauce, garlic powder, salt, beef bouillon, black pepper, curry powder, and garam masala.
  6. Stir with a wooden spoon until the mixture is bubbly and the bouillon has dissolved. It should thicken up a bit.
  7. Pour the mixture over the beef in the slow cooker.
  8. Add the chopped onion and stir it all together. Cook on low heat for 6-7 hours, until the beef is fork tender
  9. Garnish with chopped cilantro and hot rice!
  10. I love to serve this curry with lots of cilantro, Coconut Jasmine Rice and Homemade Naan! It's the best combo! You could even throw in a Strawberry Lassi to sip with it, if you wanted to get really fancy!
Recipe Notes:
  1. I always buy the pre-cut stew beef they have in most stores. Then I don't even have to chop it.
  2. I always (always!) use Better Than Bouillon Beef Base. It's 100x better than anything else out there.
  3. You can also make this recipe on the stove. Once you have removed all the meat and made the sauce in the pan, add the beef back in to the sauce. Cover with a tilted lid (so steam can escape) and set it to a low simmer. Let cook for 2-3 hours, stirring every 20-30 minutes. It is done when the meat falls apart (you should be able to break up a piece with your wooden spoon.)


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