A flavourful slow cooker beef recipe using a variety of warm spices such as tumeric, ginger and ground coriander.

Ingredients

• 2 tbsp curry powder
• 1.2 - 1.3kg stewing beef, cut diagonally into chunks or slices
• 2 tbsp vegetable oil
• 1 large onion, diced
• 1 large red capsicum, cut into chunks (optional)
• 1 thumb sized piece of ginger, grated or finely chopped
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped (optional)
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tbsp plain flour
• 3 tbsp tomato puree
• 1 x 400g tin of coconut milk salt and pepper
• To finish, fresh coriander or flat leaf parsley

Method

1. Mix the beef and curry powder together in a suitable bowl, set aside whilst you prepare the rest of the ingredients.
2. Heat a suitable sized frying pan over a medium heat, adding in 1 tbsp vegetable oil. Sauté the beef in batches until golden. Remove with a slotted spoon and place into the base of your Crockpot.
3. Heat the fry pan further with 1 tbsp vegetable oil and sauté the onion and pepper over a low heat until softened and golden, add in the ginger, garlic and chilli and stir well cooking for a further minute. Sprinkle over the coriander and turmeric cook for a further 2 minutes, stirring regularly. Add the flour and mix together well. Stir in the puree and coconut milk.
4. Combine together the mixture and the beef in your Crockpot.
5. Cover with a lid and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
6. Adjust the seasoning and garnish with some coarsely chopped coriander or parsley.
7. Delicious accompanied with some steamed rice, poppadoms and mango chutney.