It is officially Autumn! I love autumn, the orange leaves that scatter the path to school, the numerous after school walks for conkers, the endless amount of pumpkins that not only fill the fruit aisles of supermarkets but also my brain with many recipe ideas.
There’s just something about Autumn that makes me super happy. Maybe it is the excuse to wear knitted cardigans or warm brown ankle boots. Or maybe it’s the fact that I can finally whip out the slow cooker? Whatever it is, I love it.
It is of course Friday today, which means that I am coming at you with yet another recipe, one with a twist. A twist in the shape of a slow cooker. Yes, that’s right, I am kicking off Autumn’s season of Friday Food with a recipe for you slow cooker lovers.
It is, the ever so tasty Beef Curry, There are many, many recipes out there for the good old beef curry and I have used my fair share however, over time I like to adapt them ad mix them up to get one that is super tasty yet also something that my whole family will enjoy.
Believe me, this is something that my whole family does enjoy, and by whole family I really do mean my whole family. Just the other day when I made this I had to make double so that my Father and Dad could come and get some too. It really is a recipe loved by the whole family, and the best thing? You don’t even need to do much!
Autumnal Beef Curry
My 4 year old daughter absolutely loves this meal, I partner it with mini naan breads and poppadoms and she is one happy child. I am also happy that she enjoys it because I add in a load of vegetables to give her that added goodness.
If you fancy making this recipe yourself I have produced a FREE printable recipe below.
Slow cooker beef curry
Looking for the perfect Autumnal slow cooker dish? Look no further, this meal is hearty and with added vegetables it is also healthy too!
- 400 g lean casserole steak chunks cut them if they're too big.
- 2 medium onions chopped
- 1 yellow pepper deseeded and chopped
- 2 carrots chopped and then halved
- 2 garlic cloves finely chopped
- 2 tbsp curry powder
- 2 cans of chopped tomatoes
- 2 tbsp mango chutney
- 2 tbsp tomato puree
- 1 vegetable stock cube
- 1 beef stock cube
- 200 g easy cook long grain rice
- Naan bread
Over a low heat, brown the beef in a saucepan. Once you've done that, add in the onion and cook until slightly soft. Stir occasionally to prevent it from sticking to the bottom.
Next, Add the peppers, carrots and garlic. cook this for about 5 minutes again, stirring occasionally to stop it from sticking.
Add the curry powder and stir well to mix. Then transfer the contents of the saucepan to the slow cooker.
Once you have done that, it's time to add the tinned tomatoes, mango chutney, tomato puree and the crumble in the vegetable and beef stock.
Place the lid on the slow cooker and then leave it to gently simmer until you wish to consume.
Around 15 minutes before you wish to serve, cook the rice according to the packets instructions.
Plate up the rice with the curry and add naan bread and poppadoms if you fancy.
If you fancy doing this without the slow cooker. Where it says transfer to the slow cooker simply ignore that and carry on with the rest of the recipe, adding 300ml of water before you crumble your stock cubes and leave it to simmer for around 1 1/2 hours or until the meat is tender.
See you back here next Friday for another recipe!