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–+ servings

Slow Cooker Curried Beef and Broccoli

A little spicy, a little sweet, a lot satisfying
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Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine Thai
Servings 4
Calories 625 kcal

Equipment

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

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

Tip: Serve over rice

    Nutrition

    Calories: 625kcalCarbohydrates: 34gProtein: 37gFat: 40gSaturated Fat: 14gCholesterol: 121mgSodium: 554mgPotassium: 1502mgFiber: 8gSugar: 16gVitamin A: 3146IUVitamin C: 149mgCalcium: 179mgIron: 8mg
    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
    Tried this recipe?Let us know how it was!