A delightful slow-cooked beef dish with aromatic spices and tender cauliflower, perfect for a comforting meal.
Heat the olive oil in a skillet over medium-high heat. Add the beef in batches and cook until browned on all sides. Transfer the browned beef to the slow cooker.
Browning the beef in batches prevents overcrowding, ensuring even browning and better flavor.
In the same skillet, reduce the heat to medium and add the onion. Cook until softened, then add the ginger, garlic, cinnamon stick, black pepper, bay leaves, and cumin seeds. Stir and cook for another minute.
Stirring the spices in the hot oil releases their essential oils, enhancing the dish's aroma.
Pour in the beef broth and tomato paste, stirring to combine. Bring the mixture to a boil, then pour it over the beef in the slow cooker.
Deglaze the skillet with the broth to capture all the flavorful bits stuck to the bottom.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Cooking on low allows the flavors to meld together beautifully, resulting in tender beef.
Add the red bell pepper and cauliflower to the slow cooker. Stir to combine and cook on high for an additional 20-30 minutes until the vegetables are tender.
Cut the vegetables into uniform pieces to ensure even cooking.
Serve the dish hot, garnished with yogurt and cilantro.
Adding yogurt as a garnish provides a creamy contrast to the spiced beef.
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