Curried Beef And Potato Pots Food

CHINESE CURRIED BEEF & POTATOES

Steps:

• Slice steak thinly across the grain.
• Peel potatoes and cut into 1/2 inch cubes.
• Peel onions, cut into quarters and separate each layer.
• Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
• Add onions and curry powder, cook further 2 minutes, remove from pan.
• Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
• Add potatoes, onion and extra curry powder; toss for 2 minutes.
• Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
• Toss until sauce boils and thickens.
• Reduce heat, simmer 30 minutes or until potatoes are cooked.
• Serve with boiled rice.

BEEF CURRY WITH POTATOES

Steps:

• Heal the oil in a large pan and add the onions, frying until lightly coloured.
• Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
• Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
• Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.

INSTANT POT BEEF CURRY

Steps:

• Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
• Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
• Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
• Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
• Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.

SLOW-COOKER BEEF CURRY

Steps:

• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
• Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
• Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
• Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.

CURRIED BEEF WITH WINTER VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
• Bake in preheated oven until heated through, about 1 hour.

BEEF CURRY FOR CROCK POT

Steps:

• 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.

BEEF AND SWEET POTATO CURRY

Steps:

• Heat half the oil in a large, heavy-based saucepan over a high heat. Season the beef with salt and pepper, then fry, in batches, until browned on all sides. Remove with a slotted spoon and set aside.
• Add the rest of the oil, turn down the heat to medium, add the onion and fry for 3-4 minutes until softened and lightly golden. Add the garlic, chillies and ginger and fry for 1 minute. Add the curry paste and fry for 2-3 minutes, stirring frequently.
• Return the beef to the pan with the coconut milk, stock and cinnamon stick, bring to the boil, then cover with a lid and simmer gently, stirring occasionally, for 30 minutes until the beef is tender.
• Add the cubes of sweet potato and cook for a further 15 minutes until the sweet potato is tender. Stir in the lime juice, remove the cinnamon stick, scatter with fresh coriander leaves. Divide among bowls and serve with steamed rice.

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.

CURRY MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
• Add a big pinch of salt, cover, and bring to a boil over high heat.
• Boil until tender when pierced with a fork, 15 to 20 minutes.
• Drain and return to the hot pan.
• Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
• Add the onion and saute until softened, about 5 minutes.
• Add the ginger and garlic and cook for 3 minutes.
• Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
• Stir in the curry powder and cook for 3 minutes.
• Stir in 2 tablespoons water and remove from the heat.
• Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
• Beat with a small electric mixer or mash with a potato masher until fluffy.
• Serve hot.

CURRIED BEEF WITH POTATOES AND PEAS

Steps:

• Add ground beef and onion to a heated large non-stick skillet over medium-high heat; stir/saute until meat is browned and crumbled.
• Add in peas; stir to combine.
• While the meat is cooking: in another large nonstick skillet, heat the oil over medium-high heat.
• Add in potato; stir/saute for 8 minutes or until lightly browned.
• Add in broth and curry to the potatoes; cook 2 minutes.
• Add potato mixture, chutney, salt, and pepper to meat mixture.
• Simmer for 1 minute.
• Sprinkle fresh chopped cilantro on top if desired.

CURRIED GROUND BEEF

Steps:

• In a Dutch oven or large skillet heat oil.
• Add in the onions; saute for about 7-8 minutes or until soft, adding in the garlic and ginger the last 2 minutes of cooking.
• Add in the ground beef and cook until browned.
• Add in all remaining ingredients except the apples and water; stir with a wooden spoon; cover and simmer for about 20 minutes.
• Add in the chopped apples and cook uncovered for another 25-30 minutes (or until apples are soft.
• If the mixture is too thick add in some water.
• Season with salt and pepper to taste.

CURRIED BEEF AND POTATO POTS

Steps:

• Heat oil in a large saucepan over medium heat. Add brown onion. Cook, stirring, for 5 to 7 minutes or until tender. Add curry powder. Cook for 1 minute or until fragrant.
• Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomatoes and 3/4 cup cold water. Simmer for 15 to 20 minutes or until thickened. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high. Boil, uncovered, for 15 minutes or until tender. Drain. Remove to a bowl. Mash potatoes. Add sour cream and green onions. Season with salt and pepper. Stir to combine.
• Spoon beef mixture evenly into four 1 1/4 cup-capacity ramekins. Top with potato mixture. Serve.