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

A little spicy, a little sweet, a lot satisfying

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Prep Time: 15

Cook Time: 4

Course: Main Course

Cuisine: Thai

Keyword: a taste of thai, Apricot Jam, beef stew, broccoli, coarse mustard, cumin, curry, Francis Miot, Preserved lemons, Red curry, set it and forget it, slow cooker, thai kitchen, yummy bazaar

Servings:

Calories: 625kcal

Equipment

Cutting board
6 quart slow cooker
1 small bowl

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

US Customary - Metric

Instructions

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