Gravy Beef | Bunbury Farmers Market

Beef Baffad Curry

Ingredients:
1kg gravy beef, chopped
Olive Oil
2 onions, thinly sliced
1 red chilli, thinly sliced
5 tbsps. Goan Cuisine Baffad Curry Paste
2 cups hot water
2 potatoes, diced
1 tin of coconut cream
Salt

Method:
Sauté the onions in the oil until golden. Stir through chilli. Add the Baffad Curry Paste and fry on low heat for 10 minutes or until the mixture looks glazed. Add the beef, hot water and potato and simmer whilst covered until the beef is tender. Stir in the coconut cream and simmer for a further 5 minutes then season to taste. Serve with steamed rice and poppadum’s.

Serves: 4-6

Note:

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Thai Beef Curry

Ingredients:
1kg Gravy Beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams stringless beans cut into thirds
1 red capsicum, sliced
2 Potatoes, diced
400ml can of coconut milk
1 x 195g jar of Ayam Thai Red Curry Paste
1 cup beef stock
Spring onion for garnish

Method:
In a large pot slowly cook the onions in the oil until transparent and add all other vegetables. Stir through the curry paste and cook until fragrant. Add the beef and stir until the beef is just browned. Add the stock and transfer to a baking tray. Cover and place in a moderate oven and cook approx. 1 – ½ hours. Stir through the green beans and return, uncovered, to the oven for 15 minutes. Remove and stir in the coconut milk and return for 10 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with a bowl of fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Beef & Barley Stew

Ingredients:
1 kg gravy beef, diced into chunks
1 tblspn olive oil
2 onions, chopped
3 cloves garlic, crushed
3 carrots, peeled and chopped
3 celery stalks, chopped
4 tomatoes, chopped
¾ cup barley, rinsed
1-2 litres beef stock
½ cup finely chopped parsley

Method:
Heat the oil in a heavy based pan and sauté the onion until tender. Add the garlic, carrot and celery and continue to sauté until the vegetables have developed a nice colour. Remove the veggies from the pan and sear the beef until browned, adding more oil if necessary. Add the cooked veggies, tomato, barley and 1 litre of the stock and bring to a boil. Reduce heat to a simmer and cook until the meat is tender, approx. 1 ½ hours. Keep an eye on the liquid and add more stock if need be. As the barley swells it will absorb the liquid. Season to taste

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: