Easy Slow Cooker Asian Beef Curry

This dish is so fragrant, flavorful,
tender & delicious!

Ingredients:

2 pounds lean stew meat or chuck roast, cut into bite size pieces with the fat trimmed

4 teaspoons curry powder

1 sweet onion, diced (or 2 tablespoons dried onion flakes)**

4 cloves garlic, minced (or 1 1/2 teaspoon garlic powder)**

4 teaspoons fresh grated ginger (or 1 1/2 teaspoons ground ginger)**

1 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon crushed red pepper (optional)***

1 cup fresh cilantro leaves, removed from the stems

3 cups beef or vegetable broth

2 tablespoons cornstarch mixed with 3 tablespoons room temperature water (optional)

additional cilantro leaves for garnish (optional)

Method:

Place the meat into the slow cooker pot. Sprinkle the curry powder evenly over the meat. Add the onion, garlic, ginger, pepper, salt, red pepper, cilantro and broth. Stir to combine. Cover and heat on low for 7 to 8 hours. If you desire a thicker broth, add the cornstarch during the last 15 to 30 minutes of simmering. Serve over rice or vegetables. If desired, garnish with additional cilantro. Makes 4 to 5 servings.

**Fresh onion, garlic and ginger are best, but dried herbs may be substituted.

***If you like a spicier dish, go ahead and add the red pepper. It adds a slight kick, but won't burn your mouth.

Note: This dish is wonderfully fragrant and very, very tender! 

If you would like a brothier dish, add an extra cup of broth to the pot. 

~ When my husband had a cold, I added extra broth and served his portion in a bowl over a smaller amount of rice. (He loved it!)