Slow cooker beef curry [Chinese style]
Inspired by my dad's recipe, this slow cooker beef curry is packed full of flavour, with potatoes, carrots, celery and peas. Comforting and delicious, it's a real winner.
Ingredients
- 600 g diced beef or stewing beef
- 4 cloves garlic crushed
- 3 tablespoons curry powder I use medium strength
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon white pepper or to your preference
- 1 beef stock pot or cube
- 2 carrots peeled and chopped
- 2 celery sticks chopped
- 2-3 potatoes peeled and chopped into cubes
- 1 handful frozen peas
- 2 tbsp cornflour
Instructions
- Get your slow cooker pot, and add the carrots, celery, potatoes, and beef.
- Then add the garlic, curry powder, sugar and pepper.
- Mix 200mls of boiling water with the beef stock pot or cube.
- And finally add the soy sauce and beef stock to the slow cooker.
- Give all the ingredients a good stir. Cover and cook on low for 6-8 hours.
- Around half an hour before serving, mix up 2 tablespoons of cornflour with 3 tablespoons of water to make a slurry.
- Pour this into the curry and give it a good stir.
- Then add a handful of frozen peas.
- Once the curry has thickened, serve the curry with plain boiled rice.
Nutrition
Calories: 435kcalFat: 10.2g