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Curried Beef and Carrots

5 med. Carrots, sliced or in 2" pieces
1 lb boiling onions, peeled -- or 2 C chopped onion
1 1/2 lb boneless chuck roast or larger
1/2 cup apple juice
1/3 Can chutney
2 T tapioca - quick cooking
2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp dried mint, crushed
3 cups cooked couscous or rice


Place carrots and onions in a 3 1/2 or 4 quart slow cooker. If necessary, cut roast to fit into the cooker. Place meat on top of the vegetables. In a small bowl combine apple juice or water, chutney, tapioca, curry powder, coriander and mint. Pour over meat. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Transfer meat and vegetables to a platter. Skim fat form juices. Serve meat, vegetables and juices with couscous or rice. Makes 6 servings.

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