Slow-Cooked Curried Steak
Slow cooking steak brings forth dish rich in collagen and gelatin, which support gut lining repair and improve digestion. The slow cooking process also enhances the bioavailability of nutrients, while gut-friendly spices like turmeric and cumin reduce inflammation and support microbial balance in the gut microbiome.
Ready to make a deeply flavorful, gut-nourishing meal? Let’s dive into this slow-cooked curried steak recipe!
Ingredients
1kg chuck steak
½ pumpking
1½ cup of peas
1 large onion
3-5 garlic cloves
3 carrots
250mL beef broth (see this Bone Broth recipe)
1 can coconut cream
1 tbl extra virgin olive oil
1 tsp salt
Pre-made curry powder or paste
TIME: 4-5 or 7-8 HOURS // SERVES: 4-6 PEOPLEPreheat a large frying pan on medium-high heat. Once heated, add the extra-virgin olive oil and turn the heat down to medium.Then sear the steak for two minutes on each side. Remove from pan onto a plate or cutting board. Chop the half cooked seared steak into 4-5cm chunks. Add the seared beef into the slow-cooker.
Dice or finely chop the onion and garlic, before adding to the frying pan and cook in the juices of the steak. Whilst the onion and garlic are cooking, peel and chop the pumpkin into 4-5cm pieces. Then add the pumpkin, peas and cooked onion and garlic into the slow-cooker.
Now pour the beef broth and coconut cream in with the meat and vegetables, before stirring the curry powder or paste and salt into the mixture. Mix all the ingredients together well.
Put on low heat for about 7-8 hours, or high heat for 4-5 hours, stirring the mixture every couple of hours. Towards the end of the cook-time, consider what you would like to serve the dish with. For example, rice, on top of mashed potatoes, or even as a pie filling.
Once cooked, the mixture should be fairly thick with a hearty aroma. The beef will be tender and fall apart easily. Serve as desired. Enjoy!
