Slow Cooker Beef Curry

 

Ingredients:

• 1 tablespoon olive oil
• 1½ lb (700 g) beef braising steak, cut into cubes and seasoned with salt and pepper
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, chopped
• 2 tablespoons tomato paste
• 4 tablespoons massaman curry paste
• 1½ cup (300 ml) tomato sauce (passata)
• ½ lb (250 g) baby potatoes, quartered
• 1 large red bell pepper, sliced
• 1 can (14 fl. oz / 400 ml) coconut milk
• 2 cups baby spinach
• Salt and black pepper to taste

Instructions:

1. Sear the Beef:

   • If your slow cooker pot is stovetop-safe: Preheat the slow cooker to high. Heat the olive oil in the pot on the stovetop. Add the seasoned beef cubes and sear for 5-6 minutes until lightly browned. Remove the beef and set aside.
   • If using a separate pan: Heat the olive oil in a large pan over high heat. Add the seasoned beef cubes and sear for 5-6 minutes until lightly browned. You may need to do this in batches. Remove the beef and set aside.

2. Cook the Aromatics:

   • In the same pan (or pot if using a stovetop-safe slow cooker), lower the heat to medium. Add the diced onion, garlic, and ginger. Cook for 2-3 minutes, stirring occasionally, until softened.

3. Transfer to Slow Cooker:

   • If you used a separate pan, transfer the onion, garlic, and ginger mixture to the slow cooker. Add the seared beef, tomato paste, massaman curry paste, tomato sauce, baby potatoes, red bell pepper, and coconut milk. Stir well to combine.

4. Slow Cook:

   • Cover and cook on high for 4 hours or on low for 8 hours, until the beef is tender and the potatoes are cooked through.

5. Add Spinach:

   • About 10 minutes before serving (or 20 minutes if cooking on low), stir in the baby spinach. Cover and cook until wilted.

6. Season and Serve:

   • Season with salt and black pepper to taste. Serve over rice or with naan bread.