This is (almost) the recipe my husband used to win the shul's annual cholent contest, but it is so different you will really like it any night of the week.
- Cook Time
- Prep Time
- 3 pounds beef stew meat
- ⅓ cup flour
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 4 teaspoons curry powder
- ½ teaspoon pepper
- 2 teaspoons olive oil
- 1 onion, cut into pieces
- 1 stalk celery, cut into pieces
- 2 carrots, chopped
- 4 red potatoes, chopped
- 1 can coconut milk
- ⅓ cup frozen peas
1 In plastic bag, combine meat, flour, salt, ginger, curry powder, pepper, shake until meat is coated.
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 slow cooker. Add onion, celery, carrots, and potatoes.
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 half hour before serving.