Ingredients 

• 1.5 lb diced beef (700g) stewing steak, washed and drained
• 2 tablespoon curry powder
• 1 tablespoon beef seasoning optional
• 1 teaspoon black pepper
• 1 teaspoon Sea salt
• 3 scallions sliced
• 1 medium onion chopped
• 3 garlic cloves minced
• 1 inch of grated ginger
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 2 tablespoon of olive oil or coconut oil
• 6 sprigs of fresh thyme
• 1 tablespoon tomato puree
• 1 tablespoon coconut cream
• 2 cups of warm stock/water
• 1 large, sweet potato cut into wedges or halves
• 1 tablespoon Cornflour to thicken

Method

• Add the beef pieces to a large bowl then add the 2 tablespoon of curry powder, black pepper, Sea salt, garlic, scallion, onions, bell peppers, ginger.
• Use your hands to work in all the ingredients into the beef until it is completely coated.
• Set aside and refrigerate for at least 4 hours
• On medium heat, add the olive oil/coconut oil and sprinkle in the 1 teaspoon of curry powder then cook the curry for about one minute.
• Then toss the bowl of beef into the pan/skillet and proceed to brown the meat
• This should take up to 10 minutes, stirring so each side is evenly browned. The beef should form its own juices during this time (try to cook most of the juices as this will optimise the flavour).
• Once seared add the browned beef to your slow cooker
• Add the sprigs on thyme, coconut cream and tomato paste in the crock pot.
• Finally pour in the 2 cups of warm water/stock and stir.
• Adjust the setting to high and timer for 4 hours.
• Add the sweet potato 1 hr-45 minutes prior to the finishing time, 30 minutes before serving, prepare your slurry to thicken the sauce by mixing cornflour starch with the cold water into a smooth albeit runny paste.
• Add the slurry to the crock pot, carefully mixing so that it is evenly distributed.
• Do a taste test and adjust seasoning if required.
• Serve accordingly