| Level: | Easy |
| Total: | 7 hr 25 min |
| Prep: | 25 min |
| Cook: | 7 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 7 hr 25 min |
| Prep: | 25 min |
| Cook: | 7 hr |
| Yield: | 4 servings |
Ingredients
- 2 1/2 pounds cubed beef stew meat
- 1 pound small red-skinned potatoes, quartered
- 2 tablespoons Madras curry powder
- 1 1/4 teaspoons ground cumin
- 2 tablespoons finely chopped peeled ginger
- 2 large cloves garlic, grated
- Kosher salt and freshly ground pepper
- 5 slices naan bread
- 2 15-ounce cans diced fire-roasted tomatoes
- 1 1/4 cups fresh cilantro
- 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar
Instructions
- Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
- Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
- Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
Nutrition Facts
| Calories | 549 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 121 milligrams |
| Sodium | 1068 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 6 grams |
| Protein | 51 grams |
| Calories | 549 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 121 milligrams |
| Sodium | 1068 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 6 grams |
| Protein | 51 grams |
Reviews
This was very good. Followed the recipe but used a sweet potato instead of the red skin potato and did not add the naan. I was worried it would be too thin without the naan but it worked well with naan on the side.
I came to read the reviews because I was hoping someone made this in an InstaPot. Has anyone attempted this recipe using the InstaPot? I don’t have 7 hours to wait for dinner…
Very easy and delicious! Used russet potatoes instead of reds,but other than that followed recipe and it turned out great!
It was super easy to make and really yummy. I would just add a bit more cumin and curry to it next time bc I felt that it was weak not bad weak just very subtle.
Tasty and easy! Having the cilantro/jalapeño purée available for extras meant everyone could control their own spice level
very very very very good and easy!
Probably the easiest and best tasting crock pot recipe I have ever made. It was delicious, my family loved it. Doing a girls weekend and I will be bringing this along for dinner.