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Beef Stew Curry

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Author: Olive
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Ingredients (click ingredient to buy it)

  • PASTE:
  • 1/2 CUP CHOPPED GREEN ONIONS
  • 3 TABLESPOONS FRESH ORANGE JUICE
  • 2 TABLESPOONS MINCED PEELED FRESH GINGER
  • 1 TABLESPOON THAI CHILE SAUCE
  • 4 GARLIC CLOVES PEELED
  • 2 SERRANO CHILES SEEDED AND FINELY CHOPPED
  • STEW:
  • COOKING SPRAY
  • 1 POUND BEEF STEW MEAT
  • 1 TEASPOON VEGETABLE OIL
  • 1 TABLESPOON CURRY POWDER
  • 1 3-INCH CINNAMON STICK
  • 1 BAY LEAF
  • 3 TABLESPOONS LOW-SODIUM SOY SAUCE
  • 1 14 1/4-OUNCE CAN LOW-SALT BEEF BROTH
  • 2 CUPS 1-INCH CUBED PEELED SWEET POTATO
  • 1 1/2 CUPS 1-INCH-THICK SLICED CARROT
  • 1 CUP 1-INCH-THICK SLICED CELERY
  • 1 8-OUNCE PACKAGE PRESLICED MUSHROOMS
  • 1/2 CUP LIGHT COCONUT MILK

Instructions

  • TO PREPARE PASTE, COMBINE FIRST 6 INGREDIENTS IN A BLENDER; PROCESS UNTIL SMOOTH. SPOON INTO A BOWL.
  • TO PREPARE STEW, HEAT A DUTCH OVEN COATED WITH COOKING SPRAY OVER MEDIUM-HIGH HEAT. ADD BEEF; COOK 5 MINUTES, BROWNING ON ALL SIDES. REMOVE FROM PAN.
  • REDUCE HEAT TO LOW; ADD OIL TO PAN. ADD PASTE; COOK 2 MINUTES, STIRRING FREQUENTLY. ADD CURRY, CINNAMON, AND BAY LEAF; COOK 30 SECONDS, STIRRING CONSTANTLY. STIR IN BEEF, SOY SAUCE, AND BROTH. INCREASE HEAT TO MEDIUM-HIGH. BRING TO A BOIL; COVER, REDUCE HEAT, AND SIMMER 1 HOUR.
  • ADD SWEET POTATO, CARROT, CELERY, AND MUSHROOMS. BRING TO A BOIL; COVER, REDUCE HEAT, AND SIMMER 50 MINUTES OR UNTIL BEEF AND VEGETABLES ARE TENDER. REMOVE FROM HEAT; STIR IN COCONUT MILK. DISCARD CINNAMON STICK AND BAY LEAF. ENJOY! 🙂
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