Sweet Curry Beef

This recipe uses ingredients that are readily available in most kitchen pantries. Feel free to substitute as required. It's a little more complex than the other "Sweet Curry" recipe in this section.


  • 1kg cubed stewing steak (blade or similar)
  • 1 tablespoon fruit chutney
  • 2 onions peeled and roughly chopped
  • 1 tablespoon apricot jam
  • 2 carrots peeled and chunked
  • 1 small parsnip peeled and diced
  • 1 1/2 cups of water or stock (stock cubes are fine)
  • 1 1/2 teaspoon salt
  • 2 teaspoons curry powder
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornflour (optional)


  1. Heat a little oil in a heavy based frypan
  2. Add meat in small batches and brown
  3. As it cooks, transfer meat to the slow cooker
  4. Brown vegetables and transfer to slow cooker
  5. Stir the curry powder into the frypan and cook in the pan juices until fragrant
  6. Pour water into the pan and stir to lift the brown bits off the base of the frypan
  7. Transfer water mixture to slow cooker
  8. Add sauces, chutney, jam and salt into the cooker and stir to combine.
  9. Place on the lid and cook for 4-5 hrs on High or 8 hours on low.
  10. If you need to thicken the curry sauce, add the cornflour to 2 tablespoons of water and stir to make a paste
  11. Stir paste into the curry and cook a couple of minutes to thicken
  12. Check your seasoning and add salt if required.
  13. Serve with rice.


Other vegetables can be added if you wish. Potato or sweet potato, peas, cauliflower would all work well.