Slow Cooker Japanese-Style Beef Curry
From modelsmom 14 years ago
- 450 minutes to make
- Serves 4
Still posting from my sister's cookbook. This is a mildly-spicy Japanese-style curry. If you don't like a thick curry, you can skip the thickening step, reduce the amount of curry powder to 2 teaspoons, and omit the water. Read more Serve over steamed Japanese-style rice: a short- or medium-grain white rice. See less
Ingredients
- 3 baking potatoes, peeled and cut into 1-inch chunks shopping list
- 3 carrots, cut into half-inch rounds shopping list
- 1/4 cup vegetable oil shopping list
- 1 lb beef stew meat, trimmed, cubed, and blotted dry shopping list
- 1 onion, chopped shopping list
- 1 clove garlic, minced shopping list
- 1 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 2 cups beef broth shopping list
- 2 cups water shopping list
- 3 T flour shopping list
- 1 T curry powder shopping list
- 1 cup frozen peas (optional), thawed shopping list
How to make it
- Put the potatoes and carrots into the slow cooker.
- In a large skillet, heat 1 T of the oil. Add the beef (in batches if necessary) and brown. Transfer to the slow cooker.
- Heat another T of oil in the skillet. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the salt and pepper and cook 2-3 minutes more.
- Transfer to the slow cooker.
- Add the broth to the skillet, bring to a boil, and scrape up any browned bits from the bottom.
- Pour into the cooker and add the water.
- Cover and cook on LOW 6 to 7 hours.
- In a small skillet heat the remaining 2 T of oil over medium-high heat.
- Add the flour and cook, stirring, until it begins to brown, about 5 minutes.
- Add the curry powder and stir about 1 minute more. Remove from the heat.
- Turn the slow cooker to HIGH.
- Scoop out half the liquid from the cooker, add it to the flour mixture, and stir until no lumps remain.
- A little bit at a time, stir the flour mixture into the stew, carefully so as not to break up the potatoes and carrots.
- Stir in the peas if using.
- Cover the slow cooker and continue to cook on HIGH until the sauce is thickened and the peas are hot, 20 to 30 minutes.
- Put the rice in bowls and serve the curry on top.
The Rating
Reviewed by 5 people-
Sound fine!!
cuzpat
in Sikeston loved it
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Yep, another saver - thanks :-)
ditty
in Brisbane loved it
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WOW. I love this one. Will be trying it soon. 5 forks
brianna
in loved it
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