Slow cooked beef curry

The other morning small person declared she wanted beef curry for tea that night, as I hadn’t written a meal plan and was short of ideas I decided this was one of her better suggestions. Also I had a few days annual leave and the opportunity to cook beef on a low temperature all day presented itself.

This recipe is an amalgamation of several I read online and, because small person does not like hot spice, without too much heat in it.


500g beef (I used stewing steak)
1 onion
1 red pepper
200g mushrooms
2 garlic cloves
Tbsp fresh garlic
1 medium green chilli
1 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
Tin of chopped tomatoes
Small pot of natural yogurt
Handful chopped coriander

Add some oil to a pot and soften the chopped onions and pepper. Throw in the mushrooms stir well and leave for a few minutes to cook. Put the garlic and ginger in a professor with a little oil and make a paste. Add this to the pot along with the garlic-ginger paste, cook for a minute or so. Put in the beef and stir until browned, then add in all the slices. Again stir until coated and cook for a minute.

Now mix in the tinned tomatoes. I cooked this at Gas Mark 1 for 3 hours and added extra liquid by finding the tin with water and adding that too, in a slow cooker or on the hob you may not need additional liquid but keep an eye on it. After three hours I turned out the oven out left the pot in there for another hour.

Once ready to serve, heat on the hob and stir in yogurt and chopped coriander. I added extra crème fraiche to keep the heat to a minimum for small person. We had this with rice and naan bread.


The great thing about cold weather is slow cooked, homely food. As the Other Half’s parents were cooking on Sunday evening, I decided to use the weekend to make something with slow cooked beef. Originally I had planned on doing boeuf bourguignon but that somehow changed to beef goulash.

I don’t have a slow cooker but I do have a cast iron pot and a wood burner so I duly lit the fire, started cooking and then left the goulash to do its stuff for about 6 hours, stirring occasionally when I hurled an extra log on the fire. The house smelt amazing and was nicely warm, despite the inclement weather outside.


2 onion, sliced
2 peppers, one orange, one yellow, finely sliced
3 cloves of garlic, finely sliced or minced
500g diced beef
1 tbsp paprika
1 tbsp. tomato puree
400g tin of tomatoes
Beef stock cube
1 tub sour cream or crème fraiche

First of all fry the onion and peppers gently in some oil for about 10 minutes until softened then add the garlic and stir.

Add the beef and continue stirring until the meat is browned before mixing in the paprika, making sure everything is coated. Add the tomatoes and rinse the tin with a little hot water, stir in the water and a crumbled stock cube, then squeeze in the tomato puree. Bring to the boil, then cover and either cook on a low heat for 2 hours or slow cook for 6 hours.

Before serving, add the sour cream and mix well. We had the Goulash with mashed potato but you could serve with rice or spatzle.
slow cooked beef goulash