I was in a beef sort of mood tonight and remembered this beauty. Slow-Cooked Tender Beef Curry. This is sure to feed a crowd, too! It’s loaded with Baby potatoes, Carrots, Cashew Nuts, Capsicum, and a wonderful gravy enriched with curry paste, garlic, ginger, onions and coconut milk. For maximum flavor, adequately sear the beef. Serve with basmati rice it super tasty!
800b beef chuck cut into 1 1/2-inch pieces
2 tbsp vegetable oil
2 tbsp butter (salted or unsalted)
1 white onion medium, thinly sliced
4 garlic cloves finely chopped
1 tbsp gingerc peeled, finely chopped or paste
3 tbsp curry paste (preferably Asian, I used Maesri red curry paste)
2 bay leaves
2 cans unsweetened coconut milk
2 cups potatoes peeled, cut
2 cups carrots peeled, cut
1 red capsicum, seed removed, cut (red bell pepper)
1/2 cup roasted cashew nuts (extra for garnish)
1 teaspoon brown sugar
Salt & Pepper
Chopped shallots to garnish
Season beef all over with kosher salt and pepper. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
Add curry paste and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30-45minutes.
Add potatoes, carrots, capsicum, cashew nuts, sugar and bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with chopped shallots and crushed cashew nuts.
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