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Coconut Beef Stew
Ingredients
  • 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
Instructions
  1. 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. 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. 3. Sprinkle each serving with flaked coconut and parsley and serve.

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