SLOW COOKED CURRY BEEF

KITCHEN TOOLS NEEDED

5-6 Quart Crock-pot/Slow cooker
Potato masher
9” x 13” shallow baking sheet

INGREDIENTS

4-6 tomatoes, roasted and mashed. (Click HERE for instructions on roasting tomatoes)
4lbs stewing beef, cut into 1 inch cubes.
2 large sweet potatoes, chopped into 1 inch cubes.
2 medium onions, chopped.
2 green chilies deseeded and chopped.
4-5 cloves of garlic, finely chopped.
6-8 Tbsp. curry powder, plus 1 Tbsp. put aside.
1 Tsp. red pepper flakes
1 Tsp. pepper
1 cup coconut milk
1 sprig fresh Thyme

DIRECTIONS

1. Marinade stewing beef, onions, green chilies, garlic, 6-8 Tbsp. curry powder, red pepper flakes and pepper for at least 3 hours or overnight (I marinated for 3 hours in Foodsaver bags).
2. Put roasted tomatoes in slow cooker. Add curry powder and mash well with potato masher or fork.
3. Add marinated stewing beef mixture to pot. Stir until evenly coated in tomato mash.
4. Cook on low for 8 hours.
5. After 8 hours, add coconut milk, sweet potatoes and sprig of Thyme and stir. Set slow cooker to HIGH and cook for 90 minutes.
6. After 90 minutes, turn off slow cooker, stir and let cool, uncovered before serving. Serve as is, with rice or whatever you desire.