Coconut Curry Beef Stew

Coconut Curry Beef Stew

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Ingredients

  • 2 T butter
  • 2 T olive oil
  • 2 lbs. boneless beef chuck cut into 2-inch cubes
  • 2 medium onions, chopped or sliced
  • 1 can (14 oz.) coconut milk
  • 1 ½ T curry powder
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • ½ tsp. garlic powder
  • 1 T Pioneer® Sugar, plus more if needed
  • 1 ½ T fish sauce; to taste
  • Salt and pepper; to taste

Optional:

  • 1 large sweet potato, cut into 1 ½ inch chunks
  • 3 medium carrots, sliced into 1 ½ chunks
 

Directions

  1. Liberally season beef cubes with salt and pepper. Melt butter and oil in a large, heavy-bottomed pan on medium high heat (not smoking hot). Brown cubed beef in batches. After browning, place each batch on a large plate.
  2. Place onion in the bottom of crockpot and top with the browned beef. Add the sweet potatoes and carrots.
  3. In a bowl, whisk together the coconut milk, curry powder, ginger, coriander, garlic powder, Pioneer® Sugar, fish sauce and a little salt and pepper. Pour over beef and vegetables (if added).
  4. Cover and cook on low for 8-10 hours or about 5-6 hours on high (time will vary by crockpot). Adjust seasoning if necessary, adding a little more sugar, spices and/or some salt and pepper, to taste. Serve with freshly cooked white, brown or Jasmine rice!
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.