1-1.5lbsbeef chuck,cut into large bite-sized chunks
2medium-large red onions,chopped
1lbsliced crimini mushrooms
1sweet bell pepper,chopped
3medium-large tomatoes,chopped (and peeled if desired)
3medium russet potatoes,peeled and chopped into chunks
8small Yukon Gold potatoes,chopped into chunks
2/3cupyellow split peas
4cupslow sodium beef stock
1recipe tadkasee below
2-3cupsfrozen peasfor garnish
Sprinkle the beef chunks with curry powder and coarse salt. Rub it in. Let sit for 10-15 minutes.
Place either a stovetop-safe insert or a frying pan on medium heat. Add the oil--when it has heated up, add the chunks of beef chuck and brown on all sides. Using a slotted spoon, remove the beef chunks to a bowl, and add the cumin seeds and the chopped onions to the pan with a pinch of salt.
Let cook, stirring occasionally, for 10 minutes. Keep some water by the cook top so you can sprinkle a little onto the pan if the onions start to scorch or stick.
Add the garlic and ginger. Stir. Continue browning the onions.
Add the ground spices and mix them into the onions. Add another pinch of salt. Let cook to roast the spices for about 1 minute, stirring to prevent burning.
Add the bell pepper, tomatoes, potatoes and mushrooms. Stir.
If you are using a traditional slow cooker, add everything to the slow cooker and use some of the water to rinse the pan out into the slow cooker. If you are using a stovetop insert, add the split peas, beef stock and water to the pot, and then place the pot into the slow cooker.
Whichever method you have used, make sure everything but the tadka is in the slow cooker. Cover and cook for 3 1/2 hours on high (or 7-8 hours on low).
Before serving, mix in the tadka and then taste for salt. Serve with frozen or defrosted peas.