Ingredients

• 1 pound beef chuck roast
• 1 t curry powder
• 1 T olive oil
• 1/2 large sweet onion
• 3 cloves garlic
• 1/2 hot red chile, seeded and finely diced
• 1 slice of ginger, 1/2" wide
• 2 t mild curry powder
• 1 T tomato paste
• 1/4 cup red wine
• 1 can diced, no salt added tomatoes
• 1 bay leaf
• Chicken Stock
• 1 cup quinoa

Directions

• Season both sides of the beef with curry powder and set aside.
• Cook the onion in the olive oil over medium heat in a sautee pan.
• Add the garlic, ginger, and chile once the onion becomes translucent.
• Add the curry powder and stir to coat everything in the pan.
• Add the tomato paste and cook until the paste starts to darken, stirring often to prevent burning.
• Deglaze with the wine and stir until the liquid is absorbed.
• Transfer the contents of the pan into a crock pot.
• Sear the beef over high heat on both sides, transfer to crock pot.
• Add the can of tomatoes and bay leaf. If needed, add chicken stock or water so the beef is almost covered.
• Set your crock pot on low and cook until you can shred the beef with a fork. Check for seasoning and add salt and pepper to taste. Remove bay leaf and ginger piece.
• Prepare quinoa according to package directions and serve tomato beef curry over the top.

Notes

• 7-25-25 1/2 Recipe
• No Changes
• I used
• Stew Beef

Photos