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Curried Beef & Carrots (crockery)

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  • chuckc777
    Curried Beef & Carrots 5 medium carrots cut into 2 inch pieces 1 pound boiling onions peeled or 2 cups chopped onion 1 1 1/2 to 2 pound
    Message 1 of 1 , Oct 31, 2000
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      Curried Beef & Carrots

      5 medium carrots cut into 2 inch pieces
      1 pound boiling onions peeled or 2 cups
      chopped onion
      1 1 1/2 to 2 pound boneless beef chuck
      pot roast
      1/2 cup apple juice or water
      1/3 cup chutney
      2 tablespoons quick cooking tapioca
      2 teaspoons curry powder
      1/2 teaspoon ground coriander
      1/2 teaspoon dried mint crushed
      3 cups hot cooked consous or rice

      Place carrots and onions in a 3 1/2 or 4 quart crockery cooker. If
      necessary, cut roast to fit into the cooker. Place meat on top of the
      vegetables. In a small bowl combine apple juice or water, chutney,
      tapioca,
      curry powder, coriander and mint. Pour over meat. Cover; cook on low heat
      setting for 8-10 hours or on hight heat setting for 4-5 hours. Transfer
      meat and vegetables to a platter. Skim fat form juices. Serve meat,
      vegetables and juices with couscous or rice. Makes 6 servings. Prep time:
      15 minutes.

      Recipe from Better Homes & Gardens New Flavors from your Crockery Cooker
      and sent to you by Betty Copeland
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