Beef With Cauliflower (Crock Pot) - cooking recipe

Ingredients

1 tablespoon olive oil
2 lbs stewing beef, cut into cubes
1 -2 onion, chopped
1 tablespoon gingerroot, minced
2 garlic cloves, minced
1 piece cinnamon stick
1 teaspoon pepper
2 bay leaves
2 tablespoons cumin seeds, toasted (or 1 teaspoon ground cumin)
1 tablespoon coriander seed (or 1/2 teaspoon ground)
1 -2 cup beef broth (I used 1 can or 2 cups canned broth)
2 tablespoons tomato paste
salt (I used canned broth so I skipped the salt) (optional)
1 red bell pepper, diced
1 -2 long green chili bell pepper, minced (I used hatch chili peppers)
4 cups cauliflower florets, cooked (or 1 head cauliflower, separated into florets)
plain yogurt or sour cream
1/4 cup almonds, slivered and toasted, garnish
1/2 cup cilantro leaf, minced, garnish

Preparation

In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown.
Reduce heat to medium, adding additional oil to pan if needed.
Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
Stir in red pepper, chili pepper.
Stir in cooked cauliflower.
Cover and cook on high for 20-30 minutes or until pepper is tender.
Serve with yogurt, toasted almonds and cilantro if desired.