Curried Beef Chulent

Recipe by D. Haberman

  • 3 pounds Beef for Stew
  • 4 teaspoons curry powder
  • 1 teaspoon ginger
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1 onion, cut into pieces
  • 1 stalk celery, cut into pieces
  • 2 teaspoons olive oil
  • 2 carrots, chopped
  • 4 red potatoes, chopped
  • 1 can coconut milk
  • 1/3 cup frozen peas
  • 1/2 teaspoon pepper
  1. In plastic bag, combine meat, flour, salt, ginger, curry powder,pepper.
  2. In large pan, heat oil. Add beef and saute a few minutes, until meat begins to brown. Add more flour if needed.
  3. Transfer meat into crockpot. Add remaining ingredients.
  4. Empty coconut milk into crockpot. fill empty coconut milk can halfway with water, swish around to get any remaining coconut fat. and add to pot.
  5. Sprinkle a few more teaspoons of curry, if desired. (we use different curries, depending on what we have on hand).
  6. Cook on high for 2 hours, then low at least 6 hours.
  7. Add frozen peas 30 minutes before serving.

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