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Thai Curry Beef
Nb persons: 6
Yield:
Preparation time: 6 hours
Total time:
Source: Kathy Shockency
| 1 pound | trimmed stewing beef cut into 1/2 inch cubes |
| 2 | onions, ,finely chopped |
| 2 cloves | garlic miniced |
| 2 tablespoons | fresh ginger minced |
| 1/2 teaspoon | cracked black pepper corns. |
| 1 piece | or one inch cinnamon stick |
| 1 | bay leaf |
| 1 cup | beef stock |
| 1 can 14-19 oz. | chick peas drained and rinsed. |
| 1 teaspoon | curry powder, dissolved in 2 teaspoons fresh lemon juice |
| 2 teaspoons | lemon juice, as stated above |
| 1 pkg ( 10 0z) | spinach leaves, ( thawed, if frozen) |
| 1 tablespoon | olive oil |
In a skillet heat oil over medium high for 30 seconds.
Cook beef until browned about 4 minutes
Transfer to slow cooker
Reduce heat on the skillet to medium
Add onions to the pan and cook stirring until softened about 3 minutes
Add garlic ,ginger, peppercorns, cinnamon stick, and bay leaf and cook stirring for one minute. Add beef stock and bring to a boil. Transfer to slow cooker. Add chick peas and stir well. Cover and cook 8 hours on low or on high 4 hours until beef is tender. Add curry solution and stir well. Add spinach. Cover and cook on high 20 minutes until spinach is wilted. Discard cinnamon stick and bay leaf.
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