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.
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.
Time 8h Yield 6 Number Of Ingredients 23 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.
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.
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.
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.
Time 5h35m Yield 6 servings Number Of Ingredients 22 Steps:
In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
Time 4h30m Yield 4 serving(s) Number Of Ingredients 12 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.
More about “beef curry for crock pot recipes”
Time 8h15m Yield 6 serving(s) Number Of Ingredients 18 Steps:
In a skillet, heat oil over medium-high heat. Add beef, in batches, and brown. Using a slotted spoon, transfer to slow cooker stoneware. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic, gingerroot, chilli pepper, cumin, coriander, turmeric, salt, peppercorns, cardamom and cloves and cook, stirring, for 1 minute. Add beef stock and bay leaf and bring to a boil. Pour mixture over beef. Stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender. Stir in almonds, cover and cook on High for 10 minutes. Stir in yogurt, if using, and serve over hot cooked rice. Delicious& Dependable Slow Cooker Recipes.
