Beef curry with vegetables

Ingredients for 5 servings:

• 750 g beef goulash, cut large pieces in half against the grain
• 3 tbsp sunflower oil, or rapeseed oil, tasteless
• 2 onions, diced
• 3 tbsp curry paste, Indian, approx.
• 400 g fresh tomatoes, roughly diced
• 250 ml beef broth
• 400 g vegetables of your choice (e.g. potatoes, chickpeas, cauliflower, zucchini, eggplant, carrots, peas…)
• 2 tbsp flour
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 20 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L crockpot (CP). Coat the beef in flour and sear it in batches in a pan with hot oil. Add all ingredients to the CP and mix well. Cover and simmer on the lowest setting (“low” – not the keep-warm setting! It’s better to use “medium” in this case) for about 8 hours. You can stir once during the cooking time, but otherwise, the lid should remain closed. Season with salt and pepper and serve with rice. Note: Chop waxy vegetables very finely, and cut soft vegetables into large pieces.