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 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 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 1h30m Yield 6 Number Of Ingredients 16 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!
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 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.
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.
Time 8h40m Yield 8 to 10 servings Number Of Ingredients 16 Steps:
Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender. Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
Time 7h Yield 8 servings (3 quarts). Number Of Ingredients 17 Steps:
Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Time 7h25m Yield 8 servings (2 quarts). Number Of Ingredients 15 Steps:
Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Time 6h15m Yield 6 Number Of Ingredients 10 Steps:
Put beef in a slow cooker. Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion. Cook on High for 6 hours.
Time 7h45m Yield 10 Number Of Ingredients 16 Steps:
Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely. Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker. Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker. Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture. Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
Time 12h20m Yield 6 Number Of Ingredients 13 Steps:
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Time 2h15m Yield 4 servings Number Of Ingredients 14 Steps:
Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
More about “slow cooker curried beef stew recipes”
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.
