Butternut squash beef curry

2014_10_10_beefcurry

I made up a slow-cooker recipe based on my new (and limited) experience using a slow-cooker the last six months, and it turned out great!  Yay!  I used what we had on hand, but you can easily substitute.

  • 1 chopped onion
  • 4-5 crushed cloves garlic
  • 1-2 butternut squash, small cubes (I used 3 small ones from our kitchen garden)
  • 1-3 lbs beef, small cubes (I used a few of the tougher steaks from “Norman,” a Scottish Highland steer from our property)
  • 4-5 carrots, sliced thin
  • 1 chopped bell pepper (I used a few of our Italian frying peppers)
  • 1 hot pepper (I used a banana pepper from our garden)
  • 3-4 tbs spices (I used curry powder and cumin)
  • 1-2 cups stock (I used chicken, since that’s what I had unfrozen)

My slow-cooker allows you to brown in the removable pot on the stove.  You can also saute/brown things in a pan and then transfer them to your slow-cooker afterwards.  Start by sauteing the onions a few minutes, and then add the garlic.  Brown the meat in batches (about 5 minutes each), and add your spices near the end of that.  Add the carrots and peppers, and the stock.  Cook in the slow-cooker on low for 8 hours or so.  We served it with cauliflower rice that Greer made.  Excellent comfort food, and even better for lunch the next day (pictured above).

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