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Thai Curry Beef - Slow Cooker
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1 tbsp | Olive Oil |
1 lb | Stewing Beef, Trimmed and cut into 1/2 inch cubes |
2 | Onions, finely chopped |
2 Cloves | Garlic, minced |
2 tbsp | Ginger, fresh, minced |
1/2 tsp | Cracked Black Peppercorns |
1 | Cinnamon Stick, 1-inch piece |
1 | Bay Leaf |
1 cup | Beef Stock |
1 can | Chickpeas, drained and rinsed |
1 tsp | Curry Powder, dissolved into the lemon juice |
2 tsp | Lemon Juice |
1 pkg (10oz) | Spinach Leaves, thawed if frozen |
In a skillet, heat oil over medium-high for 30 seconds. Cook beef until browned, about 4 minutes, transfer to slow cooker.
Reduce heat to medium. Add onions to pan and cook, stirring until softened, about 3 minutes.
Add garlic, ginger, peppercorns, cinnamon and bay leaf and cook, stirring, for 1 minute. Add beef stock and bring to boil. Transfer to slow cooker.
Add chickpeas and stir well. Cover and cook on low 8 hours of 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 and bay leaf.
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