We’re in the midst of painting our house at the moment (more soon!) but I thought I’d pop on with a quick and easy recipe. Sharing the recipe is quick and making it is easy- at least it’s easy to make but you need to allow it to stew for a couple hours before you want to eat it. That said, I have successfully made this meal with less stewing time when I’ve been in a pinch for time. I suppose the ability to stew less has a lot to do with the quality of beef one’s using! This is a wonderfully delicious meal!
Here’s what I did:
Curry Beef Stew
- 2 pounds Top Sirloin Steak, cut into 1-inch pieces (I used antibiotic and hormone free stew beef)
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Garlic, minced
- 1 large Onion, diced
- 3 tsp Thai Red Curry Paste
- 1 Bay Leaf
- 28 oz can of diced Tomatoes
- 14 oz can Coconut Milk
- 3 tbsp Lemon Juice
- 2 tsp Ginger, minced
- 3 tbsp Mango Chutney (optional)
- 1 1/2 cups Carrots, sliced
- 1 Bell Pepper, diced
- 1 cup frozen Peas
- 3 cups cooked Quinoa or Jasmine rice
- Heat a large stockpot over medium heat until hot. Add a tsp or so of olive oil and brown the meat in two batches, then remove from the pot and set aside seasoning with 1/2 tsp of salt and pepper. Discard the leftover drippings from pan.
- Heat the remaining oil in the pan and add the garlic and onion. Sauté for a few minutes or until the onion is tender. Return the beef to the stockpot with the curry paste and bay leaf, stir and cook for one minute. Stir in the tomatoes, coconut milk, lemon juice, ginger and chutney then bring to a boil. Reduce heat, cover tightly and simmer for 1 1/4 hours.
- Add the carrots and continue simmering while covered for 30- 45 minutes or until the beef and carrots are fork-tender.
- Stir in the bell pepper and peas and cook uncovered for 5 to 6 minutes or until the bell pepper is crisp tender, stirring occasionally. Remove and discard the bay leaf. Stir in the remaining 1/2 tsp salt.
- Serve in a bowl over the hot quinoa or rice.
