Let me just say from the very beginning that unlike my BFF, I am not much of a chef. I am lucky to have very capable friends who can whip things up with very little effort, whereas I am not so gifted in the cooking department. I am particularly bad at anything which requires a recipe - generally baking. The last Brownie effort I made, I doubled the recipe and forgot to add the sugar to the second batch - therefore a slow cooker has proved to suit my style.
To further elaborate on my technique, I am not one for tasting anything while I cook. I really like surprises and therefore to experience how good or bad the food is, as everyone else does. It is a hit and miss technique obviously and not ideal if I am cooking for anyone other than my endlessly loving and supportive husband.
Anyway, enough about me and moving onto the recipe that I thought I would submit as Jo has recently acquired a slow cooker...
SLOW COOKER BEEF CURRY
aprox 500g BEEF suitable for stewing (chuck, gravy beef etc), cut into small chunks.
2 tbspn cooking OIL
3tbspn FLOUR, I used gluten free cornflour which was fine
3 tbspn CURRY POWDER
2 cloves of GARLIC, finely chopped
Veges of your choice, I used carrots, potatoes, courgettes and some spinach thrown in at the end.
2 rashers of BACON, chopped into cubes.
about 2 cups of BEEF STOCK (chicken would probably be OK too)
Combine flour and curry powder and toss to coat the meat.
Heat the oil in a frying pan, add the garlic, and then the meat to brown. Do this in batches if your pan is small.
Set beef aside and chop the veges into large chunks.
Fry the bacon in the unwashed pan. This will allow the bacon to pick up all the delicious left overs from browning the beef.
Add beef, bacon, veges and stock to the slow cooker. Make sure the stock just covers everything.
Serve with rice and a sprinkling of coriander. This should serve a crowd of about 4-5, so down size if there is less of you, or pop in the freezer for another night.