Slow Cooker Beef and Coconut Curry

Steps

1. Preheat the slow cooker to high.
2. Season the braising beef with salt and pepper, then mix well.
3. Heat 1.5 tablespoons of oil in a large frying pan over high heat.
4. Add half the seasoned beef to the hot pan and sear until lightly browned on all sides.
5. Transfer the seared beef to the slow cooker.
6. Repeat with the remaining beef, adding another half tablespoon of oil to the pan. (Note: If using a slow cooker with a searing function, this step can be done directly in the slow cooker).
7. Once all the beef is browned and transferred to the slow cooker, add the large chopped onion and two roughly chopped red bell peppers to the frying pan.
8. Cook the onions and peppers for about four to five minutes, stirring regularly until the onions soften.
9. Add the minced garlic, minced ginger, curry paste, and crumbled beef stock cube to the pan.
10. Stir together and cook for a further two minutes to release the flavors from the curry paste.
11. Add the chopped tomatoes, tomato puree or paste, sugar, and full-fat coconut milk to the frying pan mixture.
12. Stir everything in the pan until combined and bring to a boil.
13. Turn off the heat of the pan and transfer the entire sauce mixture into the slow cooker with the beef.
14. Stir the sauce together to combine it thoroughly with the beef.
15. Place a lid on the slow cooker and cook on high for five to six hours, or on low for seven to eight hours.
16. If thickening the curry, stir in a cornflour slurry (1 tablespoon of cornflour mixed with 3 tablespoons of cold water).
17. Serve the finished curry over fluffy boiled rice and top with fresh coriander and toasted coconut flakes.