This is one of my favourite recipes to cook in winter. Prepare and shove it in the slow cooker at 10am, and it’s ready to eat by 5pm.
Ingredients
Serves: 4
- 600g chuck, gravy or blade steak
- 1 tin (400g) chopped tomatoes (in juice)
- 1 cup (250ml) beef stock (dissolve in hot water) ***
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 2 tablespoons chilli flakes
- 1 jalapeno (diced)
- 1 onion (chopped)
- 2 tablespoons fresh ginger (diced)
- 2 fresh garlic cloves (crushed)
- 1 teaspoon salt and pepper
- 2 parsnips (diced)
- 2 carrots (diced)
- 2 potatoes or kumara (diced)
- *** I have discovered that stock tends to make the stew a bit salty and watery, so I now replaced it with 300ml of Gravox gravy. I have found that this also gives a nice thick consistency to the juices.
Directions
Preparation:30min › Cook:7hours › Ready in:7hours30min
- Before you start, turn the slow cooker on low.
- Heat the olive oil in a fry pan over medium heat and brown the beef. Once browned, remove and season with salt and pepper reserving juices. Add the ginger, jalapeno, and garlic. Stir until soft. Add curry powder, tomatoes, chilli flakes and beef stock. Stir slowly for 1 minute.
- Place the onion in the bottom of the slow cooker. Layer with the beef. Scoop the frypan mixture into the slow cooker over the beef. Place the diced parsnips, carrots and potatoes (or kumara) over the meat.
- Cook on low for 7 hours or on high for 4 hours.
Let me know what you think.
Pablo
