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Slow Cooked Beef Curry

Published Wednesday, 26 November, 2008

a great recipe you can prepare in the morning and eat straight away when you get home



  • 1. beef cut into large cubes
  • 2. beef stock
  • 3. 2 tinns of chopped tomatoes strained to remove any excess liquid
  • 4. spices - I use garam masala, curry leaves (these have to be removed as they cannot be eaten), mild curry powder, cumin seeds, ground cumin, ground corriander, dried corriander leaves, a couple of cardamon pods (again, these cannot be eaten), a cinamon stick (perhaps obvious but this cannot be eaten either) or you could use ground cinamon and 2 - 3 bayleaves (also cant be eaten).
  • 5. creme fraiche
  • 6. a large bag of spinich
  • 7. tomato puree
  • 8. red wine
  • 9. 1 onion (roughly chopped)
  • 10. 3 - 4 cloves of garlic (roughly chopped)
  • 11. curry paste (hot, medium or mild depending on your personal taste)


This curry is done in the slow cooker but you could cook it in a covered casserole dish in the oven for about 2 - 3 hours on a low heat if you dont have a slow cooker. Slow cooking is great as it leaves the meat really tender.

1. place the beef, onion and garlic in the slow cooker.

*tip* you can brown the meat in a frying pan first although I never bother as it means there is more washing up!

2. stir in the spices, tomatoes, a little stock, 2 - 4 tablespoons of tomato puree, 1 - 2 tablespoons of curry paste and a splash of red wine.

3. Place the lid on the slow cooker and leave on the highest setting to cook. This will take around 2 - 3 hours although you can leave it all day.

4. Place the spinich in the slowcooker on top of the curry to steam about 20 minutues - half an hour before you want to eat. When it has wilted stir it into the sauce.

5. Stir in 4 - 5 tablespoons of creme fraiche before serving.

*Tip* You should add just enough creme fraiche to make the sauce turn orange, to much will be to rich and creamy, to little wont have much impact at all.

6. Serve with boiled rice or nann bread or you could try my egg fried rice recipe!


  • StudentGuest 9 years ago

    HI firstly, thanx for the recipe as i consider it to be quick and easy to do and will give it a shot.

    @ Smee, i think that you are the moron.
    this recipe is PERFECTLY suited to cooking in a slow cooker, i mean do you know what the point of a slow cooker is?
    Also, if one is trying to save time cooking why would they waste time browning meat? that incurs more time and its not like this recipe is being entered in a cooking contest. what a sad sad person Smee must be to willfully run someone else's efforts and contributions down.

    well whatever, if the recipe was of no benefit to you, simply walk-away rather than trash talk someone down.

  • Dazla 9 years ago

    never seen such a rubbish curry recipe...its disgusting

  • smee 9 years ago

    Absolute rubbish!

    You clearly know nothing about food and have simply plonked a useless receipe online in order to serve your own ego... "you can brown the meat but i never bother" - not bothered about adding flavour to the dish then? Also, just lobbing the spices in is stupid, gently fry the spices before adding them, use the same pan you browned the meat in if washing up concerns you so much lazy student type, sheesh, it's no wonder people think students are morons... you are!

    You might want to give up hiding from the real world, admit defeat and go get a job you nubbin, when you finish wasting your time trying ever so hard to be individual, the real world will eat you alive, plebs the lot of you.

  • dsiree 9 years ago

    Hi, could you tell me how much to use of the spices please?


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