Ingredients
- 1kg cubed chuck steak
- 45g Butter
- 2 brown onions
- 1cm ginger
- 2 cloves garlic
- 3tbs curry powder
- 1tbsp tumeric ground
- 2tsp yellow mustard seeds
- 1tbsp white vinegar
- 1-2 Large red chillies seeds removed
- 400g Tin crushed tomatoes
- 2tbsp white sugar
- 1.5 MC cream
- Juice Half lemon or one whole lime
- 2tbsp Thermomix stock concentrate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put garlic cloves, ginger and chillis into TMX and blitz 5 seconds speed 7
Add quartered peel onions and blitz 6 seconds speed 7
Scrape down sides of bowl, add butter and sauté 3 mins 100degrees speed 1
Add curry powder, turmeric and mustard seeds and sauté 2 mins 100degrees speed 1
Add sugar, vinegar, and mix 5 seconds speed 3
Add cubed beef, tinned tomatoes, TMX stock and cook 100 degrees 60mins reverse speed soft. Half way through cooking or there abouts, add 1 and a half MC cream through hole in the lid
When cooking is complete, check for seasoning and add salt and white pepper if needed and pour into thermo server to keep hot while you use TMX to make rice or mashed potatoes and steamed green peas
Just before serving up squeeze juice of half a lemon or one whole lime and stir through... Garnish with parsley or coriander
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made this as per recipe up to and including the vinegar and sugar part, also using the 3 TBsps (perhaps only 2 1/2 as they weren't full TBsps)of Keens curry. Following this I moved everything over to my slow cooker and added the tin of tomatoes but used 1.5kg of cubed beef, stirred in the vegetable stock paste and cooked on high then low for a total of 6 hrs. At about 4-5 hrs I removed about 2 cups of liquid from the 'stew' and then added 1 can coconut cream.
I don't like much spice and this was delicious. I did let it cool, refrigerated for 2 days then reheated parts as needed.... really lovely and tender. Served with rice.
'I'll definitely make this again. Thank you!
Thank you so much for this recipe! It's delicious, but I found that there was always way too much sauce. My solution is to make the curry sauce in the TM as per recipe and freeze half of it for a later occasion. I also halve the other ingredients (except for the steak) and cook it in the slow cooker for 6 hours. Yum yum!
Serena82:when did you add the cream?
Made the 'sauce' in the TM and transferred everything into the slow cooker for 4 hours. Used 1 chilli and 1 tbs of Keens. Perfect level of spice given I dont like anything much more than mild.
Might add vegetables to slow cooker next time eg Peas and Carrots. Absolutely will make again
oaklandspark: Keens is SO strong.. I have ruined many recipes with it. Less is definitely more.
A great curry base.
Maida:That's a great idea. Thank you.
Delicious - thank you for the recipe 👏 also added celery, carrot and zucchini and used coconut cream (as per the comments) so yummy 🙏
My go to beef casserole. I cook for at least half an hour longer so meat is super tender. I never add more than 1 tablespoon of curry powder- did that once and it was truly awful! Don't know what kind of curry powder was being used but it wasn't Keens! I also add carrots, capsicum, celery, beans- whatever I have. I like coconut cream instead of ordinary cream. A great winter warming recipe.
So so delicious every time!!
Caroline Nicol