We got rid of our cable package. We now just have basic cable. At first I thought this would really annoy me, but I’m beginning to realize how little TV I actually watch. I don’t really have a show anymore that I love and I watch a lot more on YouTube than I used to, so I’m actually okay with this change.
Plus, it leaves more time for baking at night which I’m fine with. I’ve made the same cookie recipe 3 times this week trying to perfect it. Anthony isn’t too upset that, but I think he’s sad that he isn’t getting ESPN. I can’t blame him!
I have been LOVING crock pot meals lately. I don’t know why. I mean it has been SO freaking hot and I dread turning on the oven so that may be part of it.
I’ve been making old favorites like pulled pork and carnitas, but I’ve also been trying new things! And this was definitely a hit. Anthony really likes curry meals, so sometimes I’ll throw him a bone and make it for him. But I really liked this too, so we’d definitely make it again. I served it over brown rice to soak up the extra liquid!
Slow Cooker Massaman Beef Curry
Yields – 8 servings
Prep time – 15 minutes
Cook time – 8 hours
- 2 pounds beef stew meat
- 3 medium russet potatoes (about 1 pound) peeled and cut into 1-inch cubes
- 2 cups baby carrots
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 1 can coconut milk
- ¼ cup Massaman curry paste
- 2 teaspoons lime juice
- 1 cinnamon stick
- 2 bay leaves
- 1½ teaspoons salt
- 2 tablespoons all-purpose flour
- In your slow cooker combine everything except the flour. Make sure that your bay leaf and cinnamon are submerged in the liquid.
- Cook on low for 7 1/2 hours then add your flour and stir.
- Cook for another 30 minutes.
- Remove the bay leaf and cinnamon. Serve!
Recipe adapted from Simply Whisked.