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Slow cooker beef peanut curry recipe
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Prep Time:
20 minutes
Cook Time:
495 minutes
Total Time:
515 minutes
Elevated African-style beef stew with peanut butter and spices, creating a rich and flavorful sauce. Serve over rice to savor every drop.
Ingredients:
  • 36.80 gm vegetable oil
  • 800g gravy beef, excess fat trimmed, cut into 3cm pieces
  • 2 carrots, peeled, halved lengthways, thickly sliced
  • 1 brown onion, coarsely chopped
  • 2 tsp finely grated fresh ginger
  • 2.50 gm smoked paprika
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 125ml (1/2 cup) Beef Style Liquid Stock
  • 140g (1/2 cup) natural peanut butter (see note)
  • 125ml (1/2 cup) passata
  • 60g baby spinach
  • Chopped unsalted roasted peanuts, to serve
  • Steamed rice, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Sear half of the beef for 3 minutes until evenly browned, then transfer to a slow cooker. Repeat with the remaining beef.
  • - Lower the heat to medium. - Heat the rest of the oil in the pan. - Sauté carrot and onion for 4 minutes until onion is lightly browned. - Stir in garlic, ginger, paprika, coriander, and cayenne and cook for 1 minute until fragrant.
  • Pour in the stock, allowing it to simmer while gently scraping off any flavorful bits stuck to the base. Combine the peanut butter and passata in a bowl, stirring until smooth, then add to the pan. Simmer briefly before transferring everything into the slow cooker.
  • Slow-cook for 8 hours until the meat is tender. Set aside a small portion of spinach. Mix in the rest of the spinach, cover, and cook for 5 minutes until wilted. Sprinkle with peanuts, top with reserved spinach, and serve with rice.

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