Curried Coconut Beef with Winter Vegetables

Add something flavorful to your Indian cuisine night. Serve this curried coconut beef cooked with carrots and parsnips – a tasty dinner.

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Servings 6

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ingredients 14
Prep Time 25 min
Total Time 1 hr 55 min

Ingredients

1: can (14 ounces) coconut milk (not cream of coconut)

1: tablespoon vegetable oil

2: pounds beef stew meat

1: large onion, chopped (1 cup)

2: cloves garlic, finely chopped

1 1/2: tablespoons curry powder

1: tablespoon packed brown sugar

2: tablespoons lemon juice

3: medium carrots, chopped (1 1/2 cups)

2: medium parsnips, peeled and chopped (1 cup)

1 1/2: cups chopped peeled sweet potatoes

1: teaspoon salt

1/4: teaspoon pepper

: Chopped fresh cilantro, if desired

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Directions

1 Heat oven to 350°. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
2 Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
3 Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.