Family Circle Indonesian Beef Curry

In the last couple of weeks I have made a number of crock-pot recipes. My oldest started kindergarten two weeks ago and I am still adjusting to our new schedule. Due to this big change in routine and to make the first couple of weeks easier on myself, I turned to my crock-pot for my dinner preparations. During the winter I make a number of crock-pot bean and meat recipes, but I wanted to try something new. I was excited when the July issue of Family Circle magazine had a recipe for Indonesian Beef Curry, which looked different than other crock-pot recipes I have tried in the past.

This recipe has 14 ingredients, including the flat bread. The total cooking and prep time is 8 hours and 15 minutes (if cooking on low). However, all but 15 minutes of this time is in the slow cooker. I had no problems finding any of the ingredients at my local grocery store. I chose to cook my curry on low for 8 hours, instead of high for 6. To me, cooking meats on low for a longer period of time in the slow cooker tastes better, but that it just a personal preference. I served the curry with Naan bread (which I purchased from the grocery store). I did not use reduced sodium soy sauce, I already had regular soy sauce in my fridge, so I used it instead. The final taste did not turn out overly salty, so the substitution was fine. Finally, for the potatoes I used fingerling potatoes, which worked perfectly.

The taste of this curry turned out well. The only thing that my husband and I noticed was that it is more of a roast with sauce, than a true curry. The taste was mild enough that my two boys were able to eat it without complaints and it heated up well the next day for leftovers. This slow cooker recipe is a easy way to get dinner on the table and makes enough for leftovers for another meal.

For the recipe go to Family Circle Indonesian Beef Curry (registration required).