Slow cooker Japanese-style beef curry

By -

From the February 2015 Canadian Living
Ingredients

  • 900 g beef stewing cubes, cut in 1-inch (2.5 cm) chunks
  • 2-1/2 cups (625 mL) sodium-reduced beef broth
  • 2 large white potatoes, (about 450 g) peeled and cut in 1-inch (2.5 cm) chunks
  • 1 sweet onion, finely chopped
  • 2 ribs celery, thinly sliced
  • 1 large carrots, cut in 1/2-inch (1 cm) thick rounds
  • 1/4 cup (60 mL) mild curry powder
  • 1/4 cup (60 mL) tomato paste
  • 3 tbsp (45 mL) granulated sugar
  • 3 tbsp (45 mL) sodium-reduced soy sauce
  • 2 tbsp (30 mL) Worcestershire sauce
  • 3 star anise
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 4 tsp (18 mL) minced fresh ginger
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) each pepper, and five-spice powder
  • 1/4 cup (60 mL) all-purpose flour
  • 2 tbsp (30 mL) unsalted butter, melted
  • 1 tbsp (15 mL) vinegar

  • In slow cooker, combine beef, broth, potatoes, onion, celery, carrot, curry powder, tomato paste, sugar, soy sauce, Worcestershire sauce, star anise, bay leaves, garlic, ginger, salt, pepper and five-spice powder. Cover and cook on low until beef is tender, 8 to 9 hours.

Whisk together flour, butter and 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in vinegar; discard bay leaves and star anise.

This was fairly good. We couldn't find star anise, but we had anise seeds and put them into a tea bag (one of those David's tea bags) and put it into the mixture. We took it out afterward. This had an odd flavour I can't put my finger on, but Janice said it was probably the anise. I could do without that, I guess.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more