Crockpot Curried Beef

Fall is coming. It has been such a hot, dry summer in Vancouver – a rarity to be sure! Basically overnight the temperature went from a range of 20-27 degrees celcius straight down to 9 degrees. Bring on the cool nights and solid sleep! I wake up so much more rested in the fall when the temperatures start to dip. When it comes to food though, I immediately start wanting hearty, bold and full dishes. Something simple but with serious flavor. I threw some stewing beef in the crockpot this morning with some from-scratch curry and as I left for work, asked Mike to give it a couple stirs throughout the day. I got a text around noon that said “what is in the crockpot because it smells f**k’n amazing!” I was excited to come home to a complete dinner but when I walked through the door a “woah” escaped my lips and I hoped the whole neighborhood could smell this. It smells crazy good and I couldn’t wait for the rice to be done. Heaven folks, pure curried heaven.

Curried Beef

2 lb Stewing Beef
3 or 4 Serrano Chilies – Deseeded and diced *Optional
1 head Garlic – Minced
1/3 cup Ginger Root – Freshly grated
1 1/2 tbsp Cumin
1 1/2 tsp Turmeric
1 1/2 tsp Cardamom
1 1/2 tsp Salt
3 tbsp Lemon Juice
3 tbsp Olive Oil

– In small bowl, combine all curry ingredients from chilies down. You can put the spice mixture in a small food processor if you want to chop the chilies up finer, but it’s not necessary.
– Add beef to crockpot and turn to low. Pour curry mixture over beef and mix with hands, ensuring all beef is coated.
– Cook on low for 6-8 hours. Don’t add any water or broth to crockpot, as the beef cooks down, it will release all the water and you’ll have a tasty curry broth for your rice or veggies.

– If you want to halve the beef, use one pound but you don’t have to halve the spice mixture.

Serves 8
Weight Watchers points per serving – 9
Calories – 332.8
Fat – 26.5g
Fibre – .4g
Sodium – 514.7mg
Carbohydrates – 2g
Protein – 19.5g


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