Beef Curry for Crock Pot
"This yields a mild curried beef dish that is satisfyingly chunky and roast-like. Don't be put off by the seemingly large amount of curry powder, the long cook time yields a surprisingly subtle curry flavor and the sweetness of the vegetables balances it nicely. This is not a soupy curry, it does not need to be served over rice. DH did not realize this was a crock pot dish!"
photo by Sara 76
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb cubed stew meat
- 6 tablespoons flour
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cups chicken broth or 2 cups beef broth
- 2 onions, chopped
- 2 bell peppers, chopped
- 2 sweet potatoes, cubed
- mango chutney (optional)
directions
- Combine the flour, salt and curry powder in a large ziptop bag.
- Add the cubed stew meat to the ziptop bag and shake to coat the meat.
- In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides.
- Turn the skillet off and move the browned meat to the crock pot.
- Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes.
- Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off.
- Add the vegetables to the crock pot on top of the meat.
- Pour the "gravy" from the skillet onto the top of the vegetables.
- Cook on LO for 4 to 6 hours.
- Garnish with a light dusting of curry powder and serve with mango chutney.
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Reviews
-
We all really enjoyed this. My husband doesn't love peppers, so I cut them back, using just half each of 1 green and 1 red. I added smallish carrots to make up the vegetable content. I used beef stock, and I thought at the beginning I had cooked off too much liquid in the frying pan, as I was left with more of a thick curry paste than a sauce or gravy, but after cooking away in the crockpot with those vegetables, we ended up with a really nice thick sauce! I loved the idea of garnishing with the curry powder, as it meant everyone was able to control the heat on their own plate, so the kids enjoyed their mild sweet curry, and we were able to have a sweet but fiery curry! I added the mango chutney to mine, which gave it a nice flavour. -
I really really wanted to like this recipe but I just couldn't. I followed the recipe except added a touch more curry and I didn't even eat it. My boyfriend liked the onions and the beef but found the overall sweetness off-putting, as did I. Perhaps sweet dishes are just not for us. Thanks for posting something new to try. -
This recipe was a hit at a potluck I took this dish to. I had two requests for the recipe. Yummy!
RECIPE SUBMITTED BY
my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night.
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my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of.
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like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference.
my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs.
zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph.
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i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house.
i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown.
i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar.
when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy.
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