Butternut squash beef curry


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).

This entry was posted in Cooking, Kitchen Garden, Paleo. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *