Slow Cooker Beef Vindaloo

Ingredients

• 750g (26oz) Blade Steak, fully trimmed of fat and diced
• 2 onions diced
• 1 tbsp. Olive oil
• ½ tsp. chilli paste or chilli (for med heat)
• 2 tsp. crushed ginger
• 8 cloves garlic, crushed
• 2 tsp. ground cumin
• 2 tsp. coriander ground
• 2 tsp. mustard powder
• 2 tsp. cardamom
• 3 tsp. turmeric
• 1 can tomato, crushed (optional)
• 4 cups beef stock, heated
• 3 med potatoes cut into qtrs.
• 2 large carrots cut into chunks
• Salt & Cracked pepper for seasoning

Method

1. 1Turn on slow cooker to heat up.
2. 2In a non-stick fry pan, heat olive oil on med heat and sauté onions for 5 mins or until softened. Place into slow cooker.
3. 3Now sauté beef until browned on all sides and place into slow cooker.
4. 4In a small bowl place cumin, coriander, mustard powder, cardamom and turmeric powders and mix. Now place into slow cooker.
5. 5Add ginger, and crushed garlic, chilli, crushed tomato, and beef stock. Season with salt and pepper, stir and let cook for 6 hours.
6. 6At the 6 hour mark, add the carrots and potatoes and cook a further 2 hours.
7. 7Serve with Steamed Rice.