Coconut Beef Stew
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Coconut Beef Stew
  Coconut    Beef    Stews  
Last updated 6/12/2012 1:17:01 AM. Recipe ID 47188. Report a problem with this recipe.
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      Title: Coconut beef stew
 Categories: Beef, Soups/stews
      Yield: 8 Servings
 
      3 tb Vegetable oil
      1 md Onion; chopped
  1 1/2 tb Minced garlic
  1 1/2 tb Minced fresh ginger
  1 1/2 ts Ground coriander
      1 ts Ground cumin
    1/2 ts Ground turmeric
    1/4 ts Red pepper flakes
      3 lb Stew beef
      1 cn Unsweetened coconut milk;
           -(14-oz.)
      1    Strip lemon zest; 2-inches
      2 tb Lemon juice
      1 tb Light brown sugar
    1/2 ts Salt; or to taste
      2    Bay leaves
      1    Box instant brown rice;
           -(14-oz.)
      1 lb Frozen baby carrots
    1/4 c  Chopped fresh parsley
    1/2 c  Chopped peanuts; optional
 
  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 1-1/2 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 1-1/2
  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, 1/2
  teaspoon salt and bay leaves. Bring the mixture to a simmer, then
  cover and put in the oven for 1-1/4 to 1-1/2 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@prodigy.com.




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Recipe ID 47188 (Apr 03, 2005)

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