Recipe - Coconut Beef Stew

3 tablespoon Vegetable oil
1 md Onion; chopped
1 One half tablespoon Minced garlic
1 One half tablespoon Minced fresh ginger
1 One half teaspoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Ground turmeric
One fourth teaspoon Red pepper flakes
3 pound Stew beef
1 cn Unsweetened coconut milk;
(14oz.)
1 Strip lemon zest; 2inches
2 tablespoon Lemon juice
1 tablespoon Light brown sugar
One half teaspoon Salt; or to taste
2 Bay leaves
1 Box instant brown rice;
(14oz.)
1 pound Frozen baby carrots
One fourth cup Chopped fresh parsley
One half cup Chopped peanuts; optional

Preheat oven to 325 degrees. In a large ovenproof pot, heat 1 tablespoon of
the oil over mediumhigh 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 11/2
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 1One half 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 1One fourth to 1One half 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 mediumlow 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. Source: Fresh Ideas From
Safeway Stores. Makes 8 servings. 647 calories per serving: 44 grams
protein, 30 grams fat (15.6 grams saturated fat), 50 grams carbohydrate;
241 mg sodium; 116 mg cholesterol; 3 grams fiber. Lynn's notes: Made this
111097; 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@prodigy.com (MRS LYNN P THOMAS) on Nov 10, 1997