Curry Stew

taken from: http://www.manilaspoon.com/2014/10/slow-cooker-coconut-curry-beef-stew.html

Ingredients

2 Tablespoons Butter
2 Tablespoons Olive Oil
2 lbs Boneless Beef Chuck cut into 2-inch chunks
2 medium Onions, chopped
1 large sweet potato, sliced into 1 1/2 inch chunks
3 medium carrots, sliced 1 1/2 inch chunks
1 14 oz can coconut Milk
1 1/2 Tablespoons Curry Powder
1 teaspoon ground Ginger
1 teaspoon ground Coriander
1/2 teaspoon Garlic powder
1 Tablespoon Sugar, plus more if needed
1 1/2 Tablespoon Fish Sauce or to taste
Salt and pepper, to taste

Procedure

Liberally season the beef cubes with salt and pepper.

Melt the butter and oil using medium-high heat (but not smoking hot) in a large and heavy bottomed pan. Brown the cubed beef in batches. Place the meat in a large platter as you cook.

Place the onion slices on the slow cooker and top with the browned beef. Add the sweet potatoes and carrots.

In a bowl, whisk together the coconut milk, curry powder, spices, sugar, fish sauce and a little salt and pepper. Pour over beef and vegetables.

Cook on low for at least 8-10 hours or about 5-6 hours on high. Length of time varies depending on your crock pot. Adjust seasoning if necessary adding a little more sugar to balance the flavors and some salt and pepper, to taste.

Serve with freshly cooked Jasmine rice!

Variations: We typically use red potatoes, carrots, onions, and red peppers for the vegetables.

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