Coconut beef stew

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 medium Onion; chopped
1½ tablespoon Minced garlic
1½ tablespoon Minced fresh ginger
1½ teaspoon Ground coriander
1 teaspoon Ground cumin
½ teaspoon Ground turmeric
¼ teaspoon Red pepper flakes
3 pounds Stew beef
1 can Unsweetened coconut milk; (14-oz.)
1 Strip lemon zest; 2-inches
2 tablespoons Lemon juice
1 tablespoon Light brown sugar
½ teaspoon Salt; or to taste
2 Bay leaves
1 Box instant brown rice; (14-oz.)
1 pounds Frozen baby carrots
¼ cup Chopped fresh parsley
½ cup Chopped peanuts; optional

Directions

Preheat oven to 325 degrees. In a large ovenproof pot, heat 1 tablespoon of the oil over medium-high heat. Add onions and saute until beginning to color, about 2 minutes. Add garlic, ginger, coriander, cumin, turmeric and red pepper flakes and stir until fragrant, about 1 minute longer; transfer the mixture to a plate. Increase the heat to high and add another 1-½ teaspoons oil to the pot. When the oil is hot, add a quarter of the beef and cook until it is well browned on all sides, about 3 minutes. Transfer to the plate. Brown the remaining beef in three more batches, adding another 1-½ teaspoons oil each time. When the last batch of beef is browned, return the onion mixture and the rest of the browned beef to the pot. Stir in coconut milk, lemon zest, lemon juice, brown sugar, ½ teaspoon salt and bay leaves. Bring the mixture to a simmer, then cover and put in the oven for 1-¼ to 1-½ hours, or until the beef is tender (check and adjust the heat to maintain a gentle simmer). To serve immediately: Prepare brown rice according to package directions. Remove the stew from the oven and stir in carrots. Return the stew to a simmer on the stovetop, then cover and cook over medium-low heat for 10 minutes. Before serving, remove the bay leaves and stir in chopped parsley. Serve over the rice, garnished with chopped peanuts, if desired. To refrigerate for up to three days before serving: Let the stew cool partially, then cover tightly and refrigerate. When ready to serve the stew, reheat in a saucepan over low heat for 20 to 30 minutes or in the microwave. Proceed as above. To freeze for up to three months before serving: Cool the stew completely, then transfer to an airtight container and freeze. Thaw overnight in the refrigerator. When ready to serve, reheat the stew and proceed as above.

Formatted by Lynn Thomas dcqp82a@.... Source: Fresh Ideas From Safeway Stores. Makes 8 servings. 647 calories per serving: 44 grams protein, 30 grams fat (15⅗ grams saturated fat), 50 grams carbohydrate; 241 mg sodium; 116 mg cholesterol; 3 grams fiber. Lynn's notes: Made this 11-10-97; used 2 tbsp. flour to thicken stew at the end. Served over Near East brand Roasted Garlic & Olive Oil Couscous. Delicious taste! Recipe by: Fresh Ideas from Safeway Stores Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Nov 10, 1997

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