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Beef Curry Serve 6-8
2kg diced chuck steak
½ cup flour
¼ cup vegetable oil
2 large onions, diced
2 cloves garlic, crushed
¼-
¹/
³
cup curry paste
¼ cup tomato paste
4 medium potatoes, quartered
1 cup beef stock
Sea salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess.
Heat oil in a large frypan and cook beef in
batches until browned. Remove and place
in slow cooker.
2. 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.
3. Cover and cook on HIGH for 3-4 hours or
LOW for 6-8 hours.
4. Season to taste and serve with cooked
basmati rice.
Family Beef Casserole with Semi Dried
Tomatoes Serves 6-8
2kg chuck or round steak cut into 2cm cubes
½ cup flour
2 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
3 carrots, diced
4 celery stalks, sliced
¹/
³
cup tomato paste
½ cup red wine
1 cup semi dried tomatoes
2 tablespoons 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 a further 3 minutes.
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 5-6 hours.
5. Season to taste and serve hot with mashed
potatoes or rice.
Recipes continued
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