I think everyone has their kitchen hang-ups. Some people live in fear of yeast. Other people hate mushrooms or seeding pomegranates or any recipe that requires you to weigh things, rather than measure them.
I? Absolutely never cook beef (ground beef being the exception) unless it’s in the crockpot.
Every time I’ve tried to do some sort of beef cooking, it just comes out super dry and tough.
Also, there are too many cuts of beef. I have zero idea about any of them except filet mignon. And the only thing I know about that is that it’s expensive and delicious.
I like that you can pick almost any inexpensive cut of beef and the crockpot will make it taste delicious. So I just keep my beef strictly a crockpot affair.
By the way, when I cook meat in the crockpot, I always go with a fairly small amount of meat and bulk up with vegetables. Cheaper and healthier.
Thai Beef Crockpot Curry
(adapted from Everyday Thai Cooking)
2 cups (1 can) coconut milk
2 carrots, sliced
2 Tablespoons red curry paste (I used Thai Kitchen, because I’m incredibly authentic)
1 bell pepper, diced (I used red)
1/2 lb beef (sirloin or rib eye, or whatever is inexpensive)
1 Tablespoon peanut butter
1 teaspoon brown sugar
1/2 teaspoon dried basil
2 Tablespoons fish sauce
1/4 cup canned bamboo shoots (optional; I used them but Bart and I agreed they basically tasted like nothing. So feel free to leave them out).
1/2 cup sugar snap peas, trimmed and cut in 1/3
1 teaspoon lime juice
1 Tablespoon cornstarch
Rice, for serving
Put all ingredients except the lime juice, snap peas, and cornstarch in the crockpot and cook on low for 7-8 hours or high for 5-6 hours. About 30 minutes before you’re ready to eat (about the time you start cooking your rice), stir the sauce, and add the snap peas and lime juice. If you’d like the sauce slightly thicker, stir the cornstarch with 1 Tablespoon of cold water and pour it in the crockpot too, stirring to combine. Let it cook another 30 minutes, then serve over rice.