Monday, April 27, 2009
Serves 12-14 (This is a huge recipe, I divided everything by 3)
3 pounds beef stew meat
1/3 cup flour
2 tbsp curry powder
1 tsp salt
1/2 tsp pepper
1/4 cup butter
3 onions, chopped
6 cloves garlic, minced
3 green bell peppers, chopped
3 tbsp minced fresh gingerroot
1 (28 oz) can tomato puree (I just used diced tomatoes)
1 (6 oz) can tomato paste
1 cup beef broth
3 tbsp balsamic vinegar
Cooked rice, mashed potatoes, or cooked noodles
1. Trim excess fat from beef and cut into 2 inch cubes. On shallow plate, combine flour, curry powder, salt and pepper. Dredge meat in flour mixture.
2. Melt butter in large skillet over medium heat. Brown beef in batches, stirring occasionally, until browned, about 5-6 minutes per batch. Place beef in 6 quart slow cooker. (I didn't do this step. I just put the meat in the flour mixture and then straight into the slow cooker)
3. Add onions and garlic to skillet; cook and stir to loosen pan drippings. Cook for 4 minutes until crisp-tender. (Again, I skipped this step and just added the onions and garlic straight into the slow cooker) Add to slow cooker along with bell peppers and gingerroot.
4. Add tomato puree, tomato paste, and beef broth to skillet; cook and stir until mixture bubbles. (Skipped this) Pour into slow cooker. Cover and cook on low for 7 hours or until beef is tender. Stir in balsamic vinegar and serve over rice, mashed potatoes, or noodles.
The balsamic vinegar added a nice tang to this curry. It was pretty tasty. I like how tender the meat gets as it cooks in the slow cooker. Greg likes to pick out all the meat though and then there is none left for the leftovers the next day. BOO! I think that he is a carnivore. 3 stars.