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Coconut Beef Stew
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1 tablespoons cinnamon
  • 1 teaspoon salt
  • 4 tablespoons tomato paste
  • 1 14oz can coconut milk
  • 2 pounds beef chuck steak, cut into cubes
  • 4 large Yukon gold potatoes, cut into chunks
  • 2 cups carrots, cut into 1-2 inch pieces
  • 1 cup flaked coconut
  • ½ cup chopped parsley
  1. Heat oven to 350. Put oil in Dutch oven or other ovenproof pot over medium heat. Cook onions for 5 minutes or until soft. Add garlic and spices and stir for one minute. Stir in tomato paste and then coconut milk. Bring to a boil and add beef.
  2. Cover and transfer to oven, Cook for 1 hour, then remove from oven and add potatoes and carrots. Cover and cook for an additional hour and 15 minutes.
  3. Sprinkle each serving with flaked coconut and parsley and serve.

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Article printed from Framed Cooks: http://www.framedcooks.com