Beef & Peanut Kari Kari

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This Christmas, the mothership bought me loads of cook books (there were five, in total) including a one-pot & slow cooker one. I’m a big fan of one-pot cooking, because it means less washing-up! I’d never owned a slow cooker, though, but when Tesco are selling them for a tenner, it’s rude not to, right?

So when I ordered the slow cooker, I had a scan through the book to see what recipes to order food for, and the absolute winner was this beef & peanut stew recipe. Apparently, it’s an Estofado, which was taken by the Spanish to the Philippines, where they renamed it Kari Kari.

Although it’s not a fat club recipe, it’s actually pretty light on calories and fat (helped by using fry-light instead of oil) so if you’re looking for something healthy that still tastes indulgent, get stuck in!


Ingredients

800g Stewing Steak, diced

2 onions, chopped

2 cloves crushed garlic

1tsp paprika

1/4 tsp turmeric

1 small swede

425 ml boiling beef stock

1 tbsp fish sauce

2 tbsp tamarind sauce

2 tsp soft brown sugar

1 bay leaf

1 sprig thyme

2 tbsp peanut butter

3 tbsp uncooked rice

1 tsp white wine vinegar

The original recipe claims that this is a meal in itself… but I’d have perhaps preferred to have it served on a bed of rice.

I got four decent servings out of it.


Method

  1. Brown the beef in a frying pan, then transfer it (along with any juices) to the slow cooker, set on high.
  2. Gently fry the onions for about 10 minutes, until softened, then add the garlic and spices for another minute or so.
  3. Add the onions, garlic, and spices to the slow cooker, along with the sweetener, stock, fish sauce and tamarind sauce.
  4. Add the sugar, bay leaf, and thyme, then cover and reduce to low.
  5. Cook for 4 hours.
  6. After the 4 hours, turn the heat up to high, and remove about 4 tbsp of the cooking juices to a  separate bowl, and blend them with the peanut butter.
  7. Stir the peanut butter mixture back into the slow cooker, and then mix the rice through.
  8. Re-cover the pot, and cook for another 45 minutes.
  9. Stir through the white wine vinegar, season to taste, and serve.

Tidy!

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Tidy Savings

Tesco are triumphant this week, coming in at £18.77, ahead of what should’ve been Sainsbury’s shock second place in the region of £19.20… however, as they don’t sell Tamarind Sauce, I had to disqualify them!

Asda therefore snatch second place, not too far behind at £19.91, with Morrisons trailing them at £20.08.

This sounds a bit pricey, but once you’ve bought the sauces and spices, it’s only really the beef pushing the price up.


Tidy Tweaks

I think I’d perhaps have liked a bit more rice through this, as I didn’t really see the point in the three tablespoons! Either that or none at all, but served on a bed of rice, as I said above, or maybe some noodles.

There’s lots of options for adding more veg in here, I think spring onions could work well. I didn’t fancy peppers in it, though. The original recipe suggests celeriac as a possible alternative to the swede, and I suppose turnip would work just as well.

You could also swap the beef for any meat you fancy, but I’m not sure how quorn would hold up in the slow cooker for a vegetarian variant.


Acknowledgements

This one is from Catherine Atkinson & Jenni Fleetwood’s Best Ever Slow Cooker One-pot & Casserole Cookbook.

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