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Beef Curry
3 medium potatoes, quartered
1.5kg diced chuck steak
¹/
³
cup flour
2 tablespoons vegetable oil
2 large onions, diced
2 cloves garlic, crushed
2 tablespoons curry paste
¼ cup tomato paste
²/
³
cup beef stock
Sea salt and freshly ground black pepper
1. Place potatoes in base of slow cooker.
2. Dust beef in flour, shaking off excess.
Heat oil in a large frypan and cook beef in
batches until brown. Remove and place in
slow cooker.
3. Heat remaining oil, cook onion and garlic
for 2-3 minutes or until softened. Add
curry powder and cook until fragrant.
Transfer to slow cooker with remaining
ingredients.
4. Cover and cook on HIGH for 3-4 hours or
LOW for 6-8 hours.
5. Season to taste and serve with cooked
basmati rice.
Family Beef Casserole with
Semi Dried Tomatoes Serves 6-8
1.5kg chuck or round steak cut into 2cm
cubes
¹/
³
cup flour
2 tablespoons olive oil
1 bunch spring onions, stalk trimmed, peeled
and left whole
2 large carrots, diced
3 celery stalks, sliced
2 tablespoons tomato paste
¹/
³
cup red wine
²/
³
cup semi dried tomatoes
1 tablespoon chopped fresh thyme
2 bay leaves
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in a large frying pan and cook beef
in batches until brown. Transfer to slow
cooker.
2. To the same pan, add onion and garlic,
cook stirring for 1-2 minutes, or until onion
is softened. Add carrots and celery and
cook for 1 minute.
3. Stir tomato paste into the vegetables, cook
1 minute. Add wine and allow alcohol to
evaporate and liquid to reduce slightly.
About 2 minutes.
4. Place vegetables and remaining ingredients
in slow cooker. Cover and cook on HIGH 3-
4 hours or LOW 6-8 hours.
5. Season to taste and serve hot with mashed
potatoes or rice.
Recipes continued