Bombay Beef Mushroom Curry

I was preparing my top 10 favorites from this year earlier today. I didn't expect I would need to move one out to put this one in. The house smelled so amazing today while it cooked. 

Make this recipe! You will not be disappointed. I served it over rice and cannot wait to have it for lunch tomorrow.

Bombay Beef Mushroom Curry
Recipe from 12 tomatoes

Serves 4

• 1.5 pounds stew beef

• 

  Photo from 12Tomatoes

  2 c mushrooms, quartered
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 T tomato paste
• 1-2 c beef stock
• ¼ c coconut milk
• 2 tsp cumin
• 1 T ground coriander
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp ground ginger
• 1/2 tsp curry
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 T olive oil

Mix cumin, coriander, chili powder, turmeric, ginger, salt and pepper in a small bowl. Set aside.

In a heavy-bottomed skillet, heat olive oil and sauté onions until translucent. Add garlic and stir frequently, 1 minute.

Add beef to the skillet, along with the spice mixture and tomato paste. Stir to combine. Add 1 cup beef stock and stir, scraping the bottom of the pan to pick up bits of flavor.

Add mushrooms and bring sauce to a boil. Add coconut milk and stir until blended.

Transfer to a slow cooker. Cook on low for 6 hours. Serve over rice.