SLOW-COOKER BEEF CURRY
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams
SLOW COOKER RED CURRY BEEF POT ROAST
When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h
Yield 6
Number Of Ingredients 23
Steps:
- Generously season beef chuck roast with salt and pepper.
- Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
- Spread chopped onions in slow cooker; place browned roast on top of onions.
- Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
- Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
- Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
- Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
- Remove meat from the broth. If desired, skim some fat from the surface of the broth.
- Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
- Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
- Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
- Ladle into serving bowls and garnish with chopped peanuts and cilantro.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g
SPICY BEEF CURRY STEW FOR THE SLOW COOKER
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
Provided by NANCIG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
- Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
- Cover, and cook 6 to 8 hours on Low.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g
SLOW COOKER BEEF CURRY
This slow-cooked beef curry is easy to make and perfect for feeding the family - add chunks of potato for an extra hearty dish. Serve with rice and naan bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 13
Steps:
- Heat your slow cooker if you need to. Fry the beef in batches in 2 tbsp oil until it is browned all over and tip into the slow cooker. Put the remaining oil in the frying pan and fry the onion over a low heat until it starts to soften. Add the garlic and ginger and fry for 1 minute.
- Add all the spices and fry for 1 minute or until the spices start to smell fragrant. Add the coconut milk and bring to a simmer, then tip everything into the slow cooker.
- Cook for 4 hours on high or 8 hours on low. Stir in the coriander and serve.
Nutrition Facts : Calories 425 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.18 milligram of sodium
SLOW COOKER THAI CURRIED BEEF
Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.
Provided by Sapper26
Categories World Cuisine Recipes Asian
Time 7h8m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
- Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
- Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
- Cover and cook on Low until flavors combine, 6 to 10 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.
Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g
SLOW-COOKER CURRIED BEEF STEW
Come home to a ready dinner! Delicious curried vegetables and beef steak stew - made ahead in a slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2 to 4-quart Crock-Pot® Slow Cooker, layer onions, carrots and potatoes. Place beef over vegetables.
- In medium bowl, combine all remaining ingredients; mix well. Pour over beef.
- Cover; cook on low setting for 8 to 10 hours.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 85 mg, Fiber 4 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 350 mg, Sugar 6 g
CROCK POT BEEF CURRY
Make and share this Crock Pot Beef Curry recipe from Food.com.
Provided by lazyme
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wipe beef well.
- Mix flour and curry powder.
- Coat meat cubes with flour mixture.
- Place meat in crock pot.
- Add garlic, raisins, sliced apples, onion, salt and pepper.
- Pour in broth and stir to blend.
- Cover and cook on Low setting for 8-10 hours or until meat is tender.
- Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples.
- Serve over hot rice.
Nutrition Facts : Calories 969.7, Fat 59.5, SaturatedFat 23.3, Cholesterol 236.8, Sodium 1438.5, Carbohydrate 43.5, Fiber 4.2, Sugar 25.1, Protein 64.6
CROCK POT CREAMY BEEF CURRY
This is a very simple but delicious recipe for beef braised in Indian spices. Ground almonds are used to thicken the sauce, and yogurt may be added if you prefer a creamier result. Good served over fragrant basmati rice, accompanied by steamed green beans and warm naan, an Indian bread.
Provided by Olha7397
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, heat oil over medium-high heat.
- Add beef, in batches, and brown.
- Using a slotted spoon, transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, gingerroot, chilli pepper, cumin, coriander, turmeric, salt, peppercorns, cardamom and cloves and cook, stirring, for 1 minute.
- Add beef stock and bay leaf and bring to a boil.
- Pour mixture over beef.
- Stir to combine.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
- Stir in almonds, cover and cook on High for 10 minutes.
- Stir in yogurt, if using, and serve over hot cooked rice.
- Delicious& Dependable Slow Cooker Recipes.
BEEF CURRY FOR CROCK POT
This yields a mild curried beef dish that is satisfyingly chunky and roast-like. Don't be put off by the seemingly large amount of curry powder, the long cook time yields a surprisingly subtle curry flavor and the sweetness of the vegetables balances it nicely. This is not a soupy curry, it does not need to be served over rice. DH did not realize this was a crock pot dish!
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, salt and curry powder in a large ziptop bag.
- Add the cubed stew meat to the ziptop bag and shake to coat the meat.
- In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides.
- Turn the skillet off and move the browned meat to the crock pot.
- Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes.
- Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off.
- Add the vegetables to the crock pot on top of the meat.
- Pour the "gravy" from the skillet onto the top of the vegetables.
- Cook on LO for 4 to 6 hours.
- Garnish with a light dusting of curry powder and serve with mango chutney.
BEEF CURRY FOR SLOW COOKER
Beef Curry for Slow Cooker This came from the Ronson Slow Cooker instruction manual. I found it was very simple to prepare & very tasty. I like it.
Provided by Frank Bylard
Categories Curries
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak into 2.
- 5 cm cubes, dredge in the flour mixed with the curry powder.
- Lightly brown the meat in a pan with the oil and onions.
- Place in the Slow Cooker and add all other ingredients.
- Mix well, cover and cook on 1 (Low) for 8-9 hours, or 2 (High) for 4 hours, or (Auto) for 6-7 hours.
- Serve with fluffy steamed rice.
Nutrition Facts : Calories 96.5, Fat 6.6, SaturatedFat 0.9, Sodium 271.2, Carbohydrate 8.6, Fiber 1.6, Sugar 1.2, Protein 1.5
SLOW COOKER MUSSAMAN CURRY
Smooth and delicious beef and potato curry with peanuts. I created a slow-cooker version of this famous Thai dish. This is easy to cook and does not take much time to prepare. It goes well with a scented white rice and steamed veggies as a side.
Provided by noogie01
Categories World Cuisine Recipes Asian Thai
Time 4h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place the potatoes and onion in a slow cooker.
- Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
- Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
- Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 29.3 g, Cholesterol 53.2 mg, Fat 40.5 g, Fiber 5.2 g, Protein 21.3 g, SaturatedFat 21.2 g, Sodium 1029.1 mg, Sugar 9.5 g
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