Coconut Beef Stew
Source of Recipe
Internet
Recipe Introduction
8 Servings
List of Ingredients
1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, minced
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cinnamon
1 1/2 teaspoon salt
2 tablespoons tomato paste
1 can (14 ounces) coconut milk (not cream of coconut)
3 pounds beef chuck, cut into 1" pieces
2 pounds Yukon gold potatoes
1 bag (1 pound) peeled baby carrots
Chopped cilantro
Recipe
1. Heat oven to 325 degrees F. In Dutch oven or ovenproof pot, cook onions in oil over medium heat about 8 minutes, until tender. Add garlic, paprika, cumin, cinnamon, and salt; cook, stirring, 1 minute. Stir in tomato paste, then coconut milk and 2/3 cup water. Bring to a boil and add beef. Cover and cook in oven 1 hour.
2. Scrub potatoes and cut into 1 1/2" to 2" chunks. Add to stew with carrots. Cover and cook until meat and vegetables are tender, about 1 hour and 15 minutes. Sprinkle each serving with cilantro.
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