Hearty Slow Cooker Beef Curry
Ingredients:
- 1 tablespoon of olive oil
- 1 ½ lb (700 g) beef braising steak, cut into cubes, seasoned with salt and pepper
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon of fresh ginger, chopped
- 2 tablespoons of tomato paste
- 4 tablespoons of massaman curry paste
- 1 ½ cup (300 ml) of tomato sauce (passata)
- ½ lb (250 g) of baby potatoes, quartered
- 1 large red bell pepper, sliced
- 1 can (14 fl. oz / 400 ml) of coconut milk
- 2 cups of baby spinach
- Salt and black pepper, to taste
Instructions:
- Prep the Slow Cooker: Set your slow cooker to high. If it’s stovetop-safe, you can use it to sear the meat directly.
- Sear the Beef: In a large pan over high heat, warm the olive oil. Add the seasoned beef cubes and sear for 5-6 minutes until they are lightly browned. This might require doing in batches depending on your pan’s size.
- Sauté Aromatics: Reduce the heat to medium. To the same pan, add the onion, garlic, and ginger, sautéing for 2-3 minutes while stirring occasionally.
- Combine Ingredients in Slow Cooker: If you used a separate pan, transfer the beef and aromatics into your slow cooker. Add the tomato paste, massaman curry paste, tomato sauce, baby potatoes, red bell pepper, and coconut milk. Stir well to combine.
- Cook the Curry: Cover with the slow cooker lid. Cook on high for 4 hours or on low for 8 hours.
- Add Spinach: Towards the end of cooking, stir in the baby spinach, cover again, and let it cook for an additional 10 minutes on high or 20 minutes on low, until the spinach has wilted.
- Season and Serve: Adjust the seasoning with salt and black pepper to your taste. Serve the beef curry hot over your choice of rice or accompanied by naan bread for a fulfilling meal.
This slow cooker beef curry is a wonderfully comforting dish, perfect for a cozy night in. The flavors meld beautifully over the long cooking time, creating a rich, aromatic sauce that complements the tender beef.