Coconut Beef Curry - Slow Cooker Thursday

Hello friends! Welcome to this week's edition of Slow Cooker Thursday!  If you have missed my other slow cooker posts, you can check them out:

• Chicken Stew with Sweet Potatoes
• Beef Barley Soup
• French Canadian Split Pea Soup
• Remarkable Ratatouille

And, don't forget about the SLOW COOKER LINK PARTY that is running all month!  If you haven't had a chance to link up or check out some of the great slow cooker recipes, you can do so below!

Today we are giving another interesting flavour a try.  I found this recipe for Coconut Beef Curry in my Canada's Best Slow Cooker Recipes book.  I liked the idea of having the meat and vegetables all in one pot - like a stew but with different flavours.  Here is the recipe:

1 tablespoon vegetable oil
2 lbs stewing beef
1 onion, sliced
2 cloves of garlic, minced
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cinnamon
2 teaspoons red curry paste or 1 tablespoon red curry powder
4 medium potatoes, peeled and chopped
5 medium carrots, peeled and cut into 2 inch pieces (original recipe called for a 1 lb bag baby carrots)
2 tablespoons tomato paste
1 can (398 mL) coconut milk
1/2 cup water
1 teaspoon salt
Chopped fresh cilantro

In a large skillet, heat the vegetable oil over medium-high.  Add the stewing beef and cook until browned on all sides, approximately 2-3 minutes.

Add in the onion, garlic, paprika, cumin, cinnamon and curry paste or powder.  Saute for approximately 2 minutes.  With a slotted spoon, transfer the mixture from the skillet into the slow cooker.

Add the potatoes and carrots to the slow cooker.

In a small bowl, combine the tomato paste, coconut milk, water and salt. Whisk to combine, mix well.  Add to your slow cooker.  Stir to combine the liquids with the saute mixture (Note - I needed to add a little milk to the mixture to ensure that the meat and veggies were more covered).

Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.  Dish is done when the vegetables are tender and the stew is bubbling.  Serve over rice with cilantro sprinkled on top.

VERDICT
This was a tasty meal.  Not overly colorful, but still tasty.  We did feel that there might be a bit too much cumin (it was quite fragrant) but the taste was still really good.  We ate this for dinner for a few nights, and for a few lunches too!

Now is your chance to link up your SLOW COOKER RECIPES!  Thanks so much for helping me out :-)