Because the cool autumn nights are coming more frequently here. Because its time for warming comfort foods. Because an awesome friend (a new Mama who moved to a new city) asked. Here is one of my favorite Crock-pot recipes. I do hope you try it out. Please do not let the word CURRY scare you. Please try curry just once or twice if you never have. It is most delightful and tasty.
Japanese-Style Beef Curry Rice
Japanese-Style Beef Curry Rice
Cooker: Medium or large round or oval
Settings and Cook Times: LOW for 6-7 hours, then HIGH for about 30 minutes; flour, peas, and curry powder added during last 30 minutes.
Serves: 4
3 medium baking potatoes, peeled and cut into 1-inch chunks
3-4 medium carrots, cut into ½ inch think rounds or half-moons
¼ cup vegetable oil
1 pound beef stew meat, such as boneless chuck, trimmed of fat, cut into 1-inch cubes, and blotted dry
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups beef broth
2 cups water
3 tablespoons all-purpose flour
1 tablespoon curry powder
1 cup frozen peas (optional), thawed
Hot short- or medium-grain cooked white rice for serving
1. Put the potatoes in the slow cooker. Layer the carrots on top.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil.
-Add the beef and brown on all sides. You may have to do this in batches. Transfer the meat to the cooker.
-Heat another tablespoon of the oil in the skillet, add the onion and garlic, and cook, stirring a few times, until softened, about 5 minutes.
-Add the salt and pepper and cook 2-3 minutes more. Transfer to the cooker.
-Pour the broth into the skillet, bring to a boil, and scrape up any browned bits stuck to the pan. -Pour into the cooker and add the water.
-Cover and cook on LOW until the meat is tender and the vegetables cooked through, 6-7 hours.
3. In a small skillet or saucepan, heat the remaining 2 tablespoons 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 cooker to HIGH. Scoop out ½ cup of 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, working carefully so as not to break up the potatoes and carrots.
-Stir in the frozen peas if using.
-Cover the slow cooker and continue to cook on HIGH until the sauce is thickened and the peas are hot, 20-30 minutes.
-Put the rice in bowls and serve the curry on top.
Note: In the past I have added more curry and salt to this recipe. I use Jasmine Rice.
Settings and Cook Times: LOW for 6-7 hours, then HIGH for about 30 minutes; flour, peas, and curry powder added during last 30 minutes.
Serves: 4
3 medium baking potatoes, peeled and cut into 1-inch chunks
3-4 medium carrots, cut into ½ inch think rounds or half-moons
¼ cup vegetable oil
1 pound beef stew meat, such as boneless chuck, trimmed of fat, cut into 1-inch cubes, and blotted dry
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups beef broth
2 cups water
3 tablespoons all-purpose flour
1 tablespoon curry powder
1 cup frozen peas (optional), thawed
Hot short- or medium-grain cooked white rice for serving
1. Put the potatoes in the slow cooker. Layer the carrots on top.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil.
-Add the beef and brown on all sides. You may have to do this in batches. Transfer the meat to the cooker.
-Heat another tablespoon of the oil in the skillet, add the onion and garlic, and cook, stirring a few times, until softened, about 5 minutes.
-Add the salt and pepper and cook 2-3 minutes more. Transfer to the cooker.
-Pour the broth into the skillet, bring to a boil, and scrape up any browned bits stuck to the pan. -Pour into the cooker and add the water.
-Cover and cook on LOW until the meat is tender and the vegetables cooked through, 6-7 hours.
3. In a small skillet or saucepan, heat the remaining 2 tablespoons 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 cooker to HIGH. Scoop out ½ cup of 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, working carefully so as not to break up the potatoes and carrots.
-Stir in the frozen peas if using.
-Cover the slow cooker and continue to cook on HIGH until the sauce is thickened and the peas are hot, 20-30 minutes.
-Put the rice in bowls and serve the curry on top.
Note: In the past I have added more curry and salt to this recipe. I use Jasmine Rice.
Enjoy!!
(picture taken by my good friend Kelly in Vermont 2008)
This sounds good! I'll have to make it sometime!
ReplyDeleteI KNEW I had seen that road before! I love that we share such a love for Fall. All I can think about is Butternut Squash...we miss and love you and can't WAIT for #2! Hoping to see you again someday soon!
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