Slow Cooker Beef Curry Food

SLOW COOKER THAI CURRIED BEEF

Steps:

• Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
• Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
• Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
• Cover and cook on Low until flavors combine, 6 to 10 hours.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

SLOW COOKER BEEF CURRY

Steps:

• Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
• Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
• Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.

SPICY SLOW COOKER BEEF CURRY

Steps:

• Combine diced tomatoes with their juices, onion, beef broth, coconut milk, curry powder, garlic, bay leaves, ginger, cayenne pepper, star anise, salt, and pepper in the bottom of a slow cooker. Stir to combine. Add flank steak to the mixture.
• Cover and cook on Low until beef is tender and cooked through, about 8 hours. Add lime juice just prior to serving.

BEEF CURRY FOR SLOW COOKER

Steps:

• Cut steak into 2.
• 5 cm cubes, dredge in the flour mixed with the curry powder.
• Lightly brown the meat in a pan with the oil and onions.
• Place in the Slow Cooker and add all other ingredients.
• Mix well, cover and cook on 1 (Low) for 8-9 hours, or 2 (High) for 4 hours, or (Auto) for 6-7 hours.
• Serve with fluffy steamed rice.

SLOW COOKER THAI BEEF CURRY

Steps:

• Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
• Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

SLOW COOKER COCONUT THAI BEEF CURRY

Steps:

• Begin by preparing the slow cooker with oil or cooking spray
• Dice the beef into bite sized pieces, remove and discard any large amounts of fat.
• Add the beef to the slow cooker and season well with the salt & pepper.
• Peel and prepare the vegetables, dice the carrots and potatoes into bite sized chunks, quarter the mushrooms and finely dice the onion.
• Add these vegetables to the slow cooker
• Add to this the green curry paste, garlic, brown sugar and finally pour over the coconut milk (if using kaffir leaves add these now also)
• Stir to combine and cook on LOW for 8 hours
• Stir gently a few times during cooking
• At 8 hours take out 1/3 of a cup of the cooking liquid and add the cornflour to this and stir until no lumps remain then pour back into the slow cooker and stir gently to combine
• If adding green beans add them now
• Cook for a further 45 minutes to an hour to allow sauce to thicken and everything to become tender
• Remove Kaffir leaves and discard
• Serve with a fragrant rice or on its own (if using squeeze a little lime juice over the curry before serving)
• This will freeze well, allow to cool before adding portions in airtight containers to the refrigerator or freezer.
• Enjoy!

SLOW COOKER BEEF CURRY

Steps:

• Put all of the slow cooking ingredients into the slow cooker and cook for 4 hours on HIGH or 6 hours on LOW.
• Add the spinach leaves, remaining Garam masala and mango chutney before serving.

20 BEST SLOW COOKER CURRIES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

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.

SLOW COOKER BEEF ROGAN JOSH RECIPE

Steps:

• In a pan over high heat, add the beef and cook until slightly browned. Once browned, put to the side.
• In the same pan, cooking oil, onion, ginger, garlic, and cook until the onion is translucent. Roughly two to three minutes.
• Next, add the chili paste, tomato paste, coriander, cumin, cardamom, cloves, turmeric, garam masala, and cook until fragrant. It will take roughly five minutes.
• Add the curry paste, beef, and the crushed tomatoes to the slow cooker.
• Cook on low for 6-8 hours.
• Season to taste with salt and pepper.
• Serve & Enjoy.