SLOW COOKER BEEF CURRY
This slow-cooked beef curry is easy to make and perfect for feeding the family - add chunks of potato for an extra hearty dish. Serve with rice and naan bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 425 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.18 milligram of sodium
SLOW COOKER THAI BEEF CURRY
The challenge: The flavors are always too bland. Our solution: It's true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste of everything. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.
Provided by Ann Taylor Pittman
Time 8h45m
Yield Serves 8 (serving size: about 1 1/2 cups)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 248, Carbohydrate 11 g, Fat 12 g, Fiber 2 g, Protein 27 g, SaturatedFat 6 g, Sodium 621 mg, Sugar 5 g, UnsaturatedFat 5 g
SLOW-COOKER CURRIED BEEF STEW
Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
- In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
- Cover; cook on low setting for 8 to 10 hours.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 85 mg, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 350 mg, Sugar 6 g
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
SLOW COOKER GINGER BEEF STEW
Allspice and ginger create levels of flavor in this easy dinner loaded with tender chunks of stewed beef, potatoes and carrots.
Provided by Food Network Kitchen
Categories main-dish
Time 7h35m
Number Of Ingredients 12
Steps:
- Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
- Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges.
SLOW COOKER BEEF CURRY
This Slow Cooker Beef Curry is mixed up in just 5 minutes, no preparation required. A tasty 'fakeaway' it also happens to be light and healthy.
Provided by Sarah Barnes
Categories Main Course
Time 4h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 20 g, Protein 40 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 103 mg, Sodium 684 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)
This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.
Provided by Chandra M
Categories Curries
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put the beef in the slow cooker.
- In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
- Puree until smooth, then pour over the beef.
- Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
- The beef will be tender and the sauce will be dark brown.
- Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
- Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
- Stir in the sugar and season with salt to taste.
- Serve over steamed rice.
SPICY BEEF CURRY STEW FOR THE SLOW COOKER
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
Provided by NANCIG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
- Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
- Cover, and cook 6 to 8 hours on Low.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g
CURRIED BEEF STEW (SLOW COOKER OR STOVETOP)
Steps:
- Gather the ingredients.
- In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper. Shake to coat the beef and set the bag aside.
- Heat the vegetable oil in a large saucepan over medium heat. Add the celery and onion; sauté until just tender.
- Add the beef and all excess flour to the celery and onion mixture. Stir well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned.
- Add the beef broth; cover and simmer for 30 minutes.
- Add sweet potato, carrots, potatoes, and lima beans. Cover and simmer for 30 minutes.
- Add tomatoes. Cover and simmer for 10 minutes longer.
- Enjoy!
Nutrition Facts : Calories 357 kcal, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 753 mg, Sugar 5 g, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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