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Lime in The Coconut Curry Beef

November 2, 2012

Stew of any sort is not in my top ten,mostly because  (on the “rare” occasioin that I eat it)I prefer beef rare. I love coriander but, curry powder often takes a back seat in my spice cabinet. Tired of the same old and wanting something soup or stew like, I started researching curry dishes. I have done the wine addition in so many dishes that I really wanted to hit some different tastebuds. After perusing double the amount of recipes I usually do, I came up with this simple but very flavorful stew.It really is “just right”. Faintly sweet of coconut,slight earthy heat of curry,  tang of a squirt of lime juice and a spoon of gremolata on top…This will ignite every corner of your mouth..If you love curry this is a must…and if you are on the fence as I was,this will put you on the love side.A new keeper..

  • 1 3/4 -2 lbs. beef,I bought a whole chuck tender roast and cubed it myself
  • 1 large sweet potato
  • 1 large onion
  • 1 14 oz can coconut milk
  • 1 C broth plus 1/2 C for deglazing pan
  • 2-3 cloves garlic
  • 2 t. curry powder.plus 1/2 t for meat searing
  • 1/2 t red pepper flakes
  • 1 t tumeric
  • 1 t coriander
  • 1 t white pepper
  • 1 T brown sugar (optional for Paleo)

Cut your roast into 2 inch cubes.I do not buy packaged “stew meat” for two reasons: 1) I don’t know what kind of meat is used and 2) the pieces are way too small to allow for shrinkage while cooking.Sprinkle the 1/2 teaspoon of curry on the cubes and work it inot the meat.Let it rest while you are prepping the veggies and making the broth.

Cut your sweet potato and onion into large dice as well,comparable to the meat size.Mince the garlic.

Pour one cup coconut milk and one cup broth into crock pot, and turn on high.Add the 2 teaspoons of curry and mix.As the broth heats the curry will dissolve.

Heat a large frying pan to smoking.Add half of the meat to the pan,making sure the pieces are not touching.You want a carmelized sear,not a steam.Remove the meat and repeat with the other half,and put into broth.

Add the onions to the pan, and using the remaining broth deglaze the pan,Scrape every bit off the bottom, as this gives you a nice rich broth (and if you are really good- stir, pour, and take a picture at the same time!)

Add your sweet potato chunks,and coat well with the broth and bits.

Add your veggies to the beef and broth, along with the seasonings and brown sugar. Cook on high for one hour,and then on low, 4 more.When done shut crock off and add remaining coconut milk.

Gremelata Garnish

1/2 c parsley

1-2 cloves garlic

1 t lime zest

1/8 t red pepper flakes (optional)

Finely mince all ingredients.

Let sit until ready to serve.

A note on gremelata…you can enhance any dish with this tart blend.Made with lemon or lime and a bit of freshly grated Parmesean cheese and you have a simple topping for chicken.Skip the cheese and top some tilapia. Sprinkle it over fried eggplant slices..the uses are endless.It gives a nice balance to the sweet heat of this stew,surrounding every corner of your mouth with  flavor.

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