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 | onions, sliced | 2 |
| 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 |
