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Curried Beef Stew-slow cooked
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Original credit for this recipe goes to A Taste of Thai(.com) Yields: 4-6 hefty servings Time: Chopping: depends on knife skills Assembling: 20-30min Cooking: 5hrs on high, 8hrs on low Ingredients: | |
2 tablespoons | vegetable oil |
2-2 1/2 lbs | beef sirloin steaks, ( about 2 steaks), in 1 to 1.5in squares |
2 large | onions, chopped |
1 tablespoon | minced garlic |
2 tablespoons(generous Tbs) | Indian curry powder |
3 large | red potatoes, cut into chunks |
3 medium | carrots, peeled and cut into chunks |
3 stalks | celery, cut into1 inch chunks |
1 13.5oz can | Coconut Milk |
3 tablespoons | Fish Sauce |
1 tablespoon | brown sugar |
Optional:
Chopped peanuts and cilantro
*For a spicy, more Thai influenced dish, Curry Powder can be substituted with Red Curry Paste, Panang or Green Curry Paste. If using green only add 1 1/2 tablespoons curry.
Directions:
1. In a large, wide pot, heat oil. Add beef and brown on all sides.
2. Add onions, garlic and sauté until soft.
3. Add Curry Powder, sauté until items in pot are well coated and fragrant.
4. Add potatoes, carrots, celery, Coconut Milk, Fish Sauce and brown sugar. Stir well and bring to a boil.
5. Pour stew into crock pot. Cook for 5 hours on high or 8 hours on low. Garnish with chopped peanuts and cilantro if desired.
Serve with a side salad and some warm Naan Bread.
This recipe I believe will work great with any meat or simply as a vegetarian dish. To make this dish a vegetarian one, substitut the fish sauce with soy sauce and the meat with tofu, more vegetables, or whatever your creative mind thinks of.
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