Braised Beef Curry
This mildly spiced curry is easy to pull together and takes advantage of convenient Beef Stew Cubes. Serve this saucy curry spooned over steamed rice.
1. Season beef cubes all over with salt and pepper to your taste. Heat 1 tbsp (15 mL) oil in a Dutch oven or enamelled cast iron roaster over medium-high heat until sizzling; brown beef, in batches, turning until brown all over and adding more oil, as necessary, between batches. Transfer to a bowl; set aside.
2. Add onion and gingerroot to pan; sauté for about 3 minutes until just softened. Add curry paste and turmeric; cook, stirring, for 1 minute. Stir in broth, scraping up brown bits from pot. Stir in coconut milk. Stir in reserved beef and any accumulated juices.
3. Cover tightly; cook in a 325°F oven for 1 hour. Stir in carrot; return to oven and continue cooking for 40 minutes or until carrots and beef are almost tender. Stir in sweet pepper and green beans; return to oven and cook for another 20 minutes, until beef is fork-tender and veggies are tender. Remove slices of gingerroot and stir in kale. Season with fresh lime juice to taste. Serve garnished with cilantro.
Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than brown.
Excellent Source of: Iron, Vitamin C, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Potassium, Choline, Pantothenate, Phosphorus
Source of: Calcium, Thiamine, Folate, Magnesium
Contains: Fibre
12g Saturated Fat, 0.5g Trans Fat, 2.5g Polyunsaturated Fat, 8g Monounsaturated Fat
1 large onion
Gingerroot
Carrot
Sweet red pepper
Green beans
Kale
1 lime
Fresh cilantro
1 lb (500 g) Beef Stew Cubes, 1½-inch (3.5 cm) cubes
Vegetable oil
Chicken broth
Coconut milk
Yellow curry paste
Ground turmeric
Salt
Pepper
Ingredients
Directions
1. Season beef cubes all over with salt and pepper to your taste. Heat 1 tbsp (15 mL) oil in a Dutch oven or enamelled cast iron roaster over medium-high heat until sizzling; brown beef, in batches, turning until brown all over and adding more oil, as necessary, between batches. Transfer to a bowl; set aside.
2. Add onion and gingerroot to pan; sauté for about 3 minutes until just softened. Add curry paste and turmeric; cook, stirring, for 1 minute. Stir in broth, scraping up brown bits from pot. Stir in coconut milk. Stir in reserved beef and any accumulated juices.
3. Cover tightly; cook in a 325°F oven for 1 hour. Stir in carrot; return to oven and continue cooking for 40 minutes or until carrots and beef are almost tender. Stir in sweet pepper and green beans; return to oven and cook for another 20 minutes, until beef is fork-tender and veggies are tender. Remove slices of gingerroot and stir in kale. Season with fresh lime juice to taste. Serve garnished with cilantro.
Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than brown.
Excellent Source of: Iron, Vitamin C, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium
Good Source of: Potassium, Choline, Pantothenate, Phosphorus
Source of: Calcium, Thiamine, Folate, Magnesium
Contains: Fibre
12g Saturated Fat, 0.5g Trans Fat, 2.5g Polyunsaturated Fat, 8g Monounsaturated Fat
1 large onion
Gingerroot
Carrot
Sweet red pepper
Green beans
Kale
1 lime
Fresh cilantro
1 lb (500 g) Beef Stew Cubes, 1½-inch (3.5 cm) cubes
Vegetable oil
Chicken broth
Coconut milk
Yellow curry paste
Ground turmeric
Salt
Pepper
