I love when a recipe goes into steady rotation as a favorite. It takes the guess work out of what to make for dinner.
I have been known to create some fancy dinners, but lately I am gravitating to simple, wholesome and fuss free.
This takes about ten minutes of prep time and the slow cooker does the rest for you. It’s going on my steady rotation as a favorite for sure.
Slow Cooker Curried Beef and Broccoli
625kcal
Ingredients
- 1.5 Pounds beef stew meat
- 1 yellow onion peeled and sliced
- 1/4 cup apricot preserves
- 1 13.5 oz can unsweetened coconut milk
- 1 6 oz can tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp coarse mustard
- 2 tbsp red curry paste
- 1 tbsp cumin
- 1 tbsp curry powder
- 1 tsp paprika
- 2 preserved lemons pitted and sliced
- 1 tbsp dried oregano
- salt
- pepper
- 1 tbsp avocado oil
- 1 bunch broccoli rinsed, extra leaves removed and cut into bite sized pieces
Equipment
- 6 quart slow cooker
- 1 small bowl
Method
- In a small bowl whisk together the coconut milk, mustard, apple cider vinegar, tomato paste and apricot jam until well blended. Add curry powder, cumin, oregano and paprika. Whisk well until fully combined. Set aside
- Cut preserved lemons in thin slices, removing any seeds
- Peel and thinly slice yellow onion
- Season beef with salt and pepper
- Heat avocado oil until shimmering and add beef. Brown thoroughly until a nice crust starts to form (about 8 minutes)
- Place beef in the bottom of the crock pot and top with sliced preserved lemons
- Add onions
- Top with coconut milk/curry mixture
- Cook on low for 3.5 hours
- Wash and cut broccoli into its sized pieces
- Add to slow cooker and cook another 20 to 30 minutes
Tip: Serve over rice
Nutrition
Calories625kcalCarbohydrates34gProtein37gFat40gSaturated Fat14gCholesterol121mgSodium554mgPotassium1502mgFiber8gSugar16gVitamin A3146IUVitamin C149mgCalcium179mgIron8mg
