Background: I just love my slow cooker – truly, it is the easiest way to cook delicious food while you are doing other things and it makes the whole house smell divine. My daughter-in-law doesn’t normally eat meat but since being pregnant with twins, she loves it! Enjoy!
Preparation Time: 30 minutes
Cooking Time: 6 hours
2 lbs of Stewing Beef
2 Large Onions chopped
4 Tbsp Oil ( Olive or Canola)
1 Tbsp of crushed/chopped garlic
2 Tbsp of Curry Powder
2 Tbps of Ginger (minced)
1/2 Cup of Flour
20 ounces of Tomatoes stewed in puree or chopped tomatoes ( canned are fine)
Salt and Pepper to taste
- Heat the oil in a frying pan.
- Take the pieces of stewing beef and add salt and pepper to taste.
- Dredge them with flour ( put the flour into a saucer, and roll the pieces until they are well coated).
- Then roll them in the curry powder.
- Add the pieces a few at a time into the heated oil – NOT touching each other – – and brown lightly on all sides. Remove from the pan and put into the slow cooker – still turned off until you have done all of them
- Add the garlic to the oil and pieces of crusty flour left in the frying pan and saute just for a few minutes. Remove and add to the meat in the slow cooker
- Add the chopped onions to the pan and saute until translucent and soft. You may need to add a little more oil.
- Add the tomatoes and puree to the pan and bring to a boil.
- Then pour the whole mixture over the meat and garlic in the slow cooker, turn it to high, cover the cooker and set it to cook for 5-6 hours
- Cook up some basmati rice as follows:
- Saute the raw rice in a pan with a little olive oil and salt – then add two cups of water to one cup of rice and bring to a boil – reduce to a simmer and let it cook until tender. If you need to add more water, do so until the rice is cooked to your satisfaction ( not too raw not too mushy).
- Create a wonderful salad ( see our Salad page for recipes).
- Serve with Chutney – Mrs. Ball’s Chutney is best and my favorite is Mango Chutney! I also make my own chutney – and will share that recipe with you on another post.
- Enjoy! And put the leftovers in the fridge – they are even better heated up the next day!
- BTW the way we used to serve curry in South Africa where I was raised, was with sliced bananas ( with lemon juice on them so as to retain their lovely white color) as well as chopped onion and tomatoes and sprinkles of coconut flakes as well as chutney. Even raisins are fun to add – or plain non fat non sweetened yoghurt.