Curry and slow cooker meals are among my favorites, and here’s yet another one I’ve added to my list. I don’t know what it is, but I can never seem to get enough. It doesn’t matter what time of year it is either — I’ll eat this on a hot summer day and be happy as a clam.
Meanwhile, keep a watch out on my blog for details about a giveaway, which is coming soon! It’s been a long time since I’ve done one, so I’m pretty excited about it! Plus, the prize is awesome…tasty too. I also have a guest post coming soon, so keep your eyes peeled for that as well.
Anyway, I’m keeping it short and sweet today, so that’s all I’ve got for you. As Jason Seib says, “Go forth and be awesome.” Happy Tuesday, folks!
- 1 Tbsp grass-fed beef tallow
- 1 yellow onion, cut into large pieces
- 1 jalapeno pepper, seeded and chopped (leave more seeds if you want it spicier)
- 3 cloves garlic, finely chopped
- 1 lb grass-fed beef stew meat
- 2 carrots, chopped into 1/2″ pieces
- 1/2 large head green cabbage, chopped
- 2 Tbsp curry powder
- 1 tsp smoked paprika
- Dash of cayenne pepper
- 1 tsp sea salt or to taste
- 1/4 cup chicken bone broth
- 1-1/4 cup full-fat coconut milk
- Melt tallow in a large pan over medium heat. Add the onion, jalapeno and garlic. Stir to coat everything in the fat and saute a few minutes, until onions are soft.
- Once done, pour the onion mixture into the bottom of a slow cooker. Then, add the beef stew meat and chopped carrots on top.
- In a small bowl, mix together the curry, smoked paprika, cayenne and sea salt. Add to the slow cooker and toss with the meat and veggies, until well coated.
- Pour coconut milk and broth over top and stir. Place chopped cabbage on top of everything and then cover the slow cooker with the lid. Set on low for 6-7 hours or high for 4-5 hours.
- Halfway through, give everything a stir and then replace lid to finish cooking.
Yields: 3-4 servings