Carell meets Cow.
You know how some slow cooker dinners turn out tasting the same despite different preparation and ingredients?
Not this recipe for Curried Beef And Potato Stew. Mango chutney makes all the difference in flavor. It imparts a subtle sweetness that works so well with the garlic, ginger and curry infused beef base. Some flour added in with all of the other ingredients works to thicken the stew as it cooks.
Bonus: the meat does not have to be browned before placing in the slow cooker. My favorite kind of crock pot recipe. Easy!!
Slow Cooker Curried Beef And Potato Stew
2 lbs boneless beef stew meat, trimmed of fat and cut into 1-inch cubes
2 lbs red potatoes, peeled (if you like) and cut into 3/4-inch pieces
1 onion, chopped
3/4 cup mango chutney
1/4 cup raisins (I omitted this since the chutney I used had raisins in it)
3 Tbs flour, quick mixing such as Wondra Flour (I used regular flour)
1 cup water
1 tsp beef bouillon granules (I used one beef bouillon cube
1 3/4 Tbs curry powder
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp ground pepper
2 cups green peas, thawed
1. In 4 or 5 quart slow cooker, mix together all the ingredients except the peas.
2. Cover and cook on low heat setting 7 to 8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. (I used that stir to make sure my bouillon cube had dissolved. It had.)
3. Stir in the peas, cover, and cook 15 minutes longer.
Serves 4 to 6
Recipe slightly adapted from The Best Slow Cooker Cookbook Ever by Natalie Haughton
Some more electro today. This is new and quite good from Avec Sans who are Alice Fox and Jack St. James, a London-based duo originally from Manchester and Trinidad respectively.
Check out Avec Sans on Facebook and the band’s Website, where you can link to buy their music.