Recipe reprinted from Canada’s Best Slow Cooker Recipes by Donna-Marie Pye. Publisher Robert Rose Inc.
In a large nonstick skillet, heat canola oil over medium-high heat. In batches, add beef strips and cook for 2 to 3 minutes per batch or until browned on all sides. Add onions, garlic, paprika, cumin, cinnamon and curry paste (or curry powder). Saute for 2 minutes or until fragrant. With a slotted spoon, transfer mixture to slow cooker. Add potatoes and carrots. In a small bowl, combine tomato paste, cocnut milk, water and salt; mix well. Add to slow cooker; stir to combine with meat and vegetables. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until vegetables are tender and stew is bubbling. Serve sprinkled with cilantro.
|1 tbsp||canola oil||15 mL|
|2 lb||stewing beef, cut into 1/4 inch (3 mm) strips||1 kg|
|2||cloves garlic, minced||2|
|2 tbsp||paprika||25 mL|
|2 tbsp||ground cumin||25 mL|
|1 tsp||cinnamon||5 mL|
|2 tsp||red curry paste or 1 tbsp (15 mL) curry powder||10 mL|
|4||medium potatoes, peeled and chopped||4|
|1 lb||peeled baby carrots||500 g|
|2 tbsp||tomato paste||25 ml|
|1 – 14 oz||can coconut milk||1 – 398 mL|
|1/2 cup||water||125 mL|
|1 tsp||salt||5 mL|
|chopped fresh cilantro|