I must admit, I'm probably one of the slower ones to pick up the art of (and love for) slow cooking. There's something about leaving an electrical appliance turned on all day when you're out of the house that just doesn't sit quite right, yet I'm quite happy to sit in another room for the same amount of time and rarely even check on it after the initial stir to combine instructions ....
I'm discovering I'm actually quite a fan! A while ago a colleague at the office decided there was a definite gap in the market for Australian recipes, and ones that didn't include "1 can of condensed soup" as the base of the meal!
I've been lucky enough to find quite a few nice recipes in recent times, and tonight's was again a winner - it was eaten up before we managed to take a photo so we might have to make that one again another time, but the recipe is below:
Indian Sweet Curry Beef
Ingredients:
2 carrots
1 onion
1 stalk celery
2 apples, grated
1kg lean stewing beef (I used 500g and it was plenty enough)
1 tablespoon sultanas
1 tablespoon relish or chutney
1 tablespoon tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon golden syrup
2 tablespoons brown sugar
1.5 tablespoons curry powder
2 teaspoons sat
1/2 cup stock or water
3 teaspoons cornflour (optional)
Method:
Peel the carrots and onion and cut into 1cm dice. Cut the celery into 1cm slices. Peel, core and grate the apples. Place into the slow cooker.
Remove any visible fat from the meat and cut into 2cm dice. Place on top of vegetables. Add the sultanas, relish or chutney, tomato sauce, Worcestershire sauce, golden syrup, brown sugar, curry powder, salt and stock/water. Stir gently to combine.
Place lid on cooker and cooker for 4-5 hours on High or 8-9 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all or it to thicken the curry. Add salt and pepper to taste. Serve with steamed rice.
