Coconut Beef Stew Recipes

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SLOW COOKER GINGER BEEF STEW

Allspice and ginger create levels of flavor in this easy dinner loaded with tender chunks of stewed beef, potatoes and carrots.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h35m

Number Of Ingredients 12



Slow Cooker Ginger Beef Stew image

Steps:

  • Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
  • Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges.

1 1/2 pounds cubed beef stew meat
1 tablespoon all-purpose flour
2 teaspoons curry powder
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 13-to-14-ounce can coconut milk
2 tablespoons finely chopped peeled ginger
Juice of 1 lime, plus wedges for serving
4 scallions, sliced
2 cups cooked white rice, for serving

COCONUT-BRAISED BEEF

Provided by Mark Bittman

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9



Coconut-Braised Beef image

Steps:

  • Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
  • Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
  • Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
  • Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 40 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 25 grams, Sodium 737 milligrams, Sugar 1 gram, TransFat 0 grams

2 hot dried red chilies
3 garlic cloves, peeled
1 1-inch piece ginger, peeled and roughly chopped
1 tablespoon chili powder
Juice and zest of 2 limes, or 2 tablespoons rice or other mild vinegar
2 tablespoons corn, grapeseed or other neutral oil
1 1/2 pounds beef, preferably chuck, cut into 1-inch cubes
2 cups coconut milk (or 1 can, about 1 1/2 cups, plus 1/2 cup water)
Salt to taste

THAI COCONUT BEEF

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15



Thai Coconut Beef image

Steps:

  • Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

COCONUT-LIME BEEF STEW

Make and share this Coconut-Lime Beef Stew recipe from Food.com.

Provided by butson

Categories     Meat

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 17



Coconut-Lime Beef Stew image

Steps:

  • Heat oven to 325. in large Dutch oven heat 1 tsp of oil and brown onions (7-8 minutes). Add garlic, ginger, cumin, coriander, tumeric, and pepper. Cook until fragrant, about 1 minute Transfer into a plate.
  • Increase heat to high, add oil then add and brown the beef. Once browned add onion mixture back, stir in coconut milk, lime zest, lime juice, bay leaves and baby carrots. Bring mixture to a simmer, cover and place in the oven for 2-3 hours. Serve garnished with peanuts.
  • I served it with some brown rice....it was excellent. A nice change from regular stew.

Nutrition Facts : Calories 2765.4, Fat 282.6, SaturatedFat 121.1, Cholesterol 337.1, Sodium 488.6, Carbohydrate 24.1, Fiber 5.9, Sugar 10.9, Protein 36.2

3 tablespoons canola oil (I used olive)
1 medium onion
5 garlic cloves
1 tablespoon minced ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper, these are the small red ones (or use 2 scotch bonnet chili peppers chopped finely)
3 lbs beef, chunks (I used inside round and marinated them overnight in coconut milk. They were melt in your mouth tende)
14 ounces coconut milk (you will need two if you are going to use as a marinade)
2 inches strips lime zest
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon salt
2 bay leaves
1 lb baby carrots
1/2 cup chopped peanuts

PRESSURE-COOKER THAI COCONUT BEEF

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!-Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 16



Pressure-Cooker Thai Coconut Beef image

Steps:

  • Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

BANANA AND COCONUT BEEF STEW

Make and share this Banana and Coconut Beef Stew recipe from Food.com.

Provided by Alskann

Categories     African

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10



Banana and Coconut Beef Stew image

Steps:

  • Peel the bananas and cut into 1 to 1 ½ inch pieces.
  • Dice the beef into approximately ½ inch pieces.
  • Place the meat in a saucepan, cover with water, add salt.
  • Bring to boil and simmer until tender.
  • Heat the oil in a saucepan and sauté the onions until translucent but not browned.
  • Add the tomato and the meat mixture.
  • Adjust the seasoning to taste.
  • Continue cooking until the tomatoes soften.
  • Add the coconut milk, stirring continuously and bring the mixture to a boil. Add the banana pieces and snow peas.
  • Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.
  • Serve hot, over rice.

Nutrition Facts : Calories 604.5, Fat 31.9, SaturatedFat 19.8, Cholesterol 89.2, Sodium 151.6, Carbohydrate 44.9, Fiber 8.6, Sugar 24.4, Protein 38.7

2 lbs lean beef
5 firm green bananas (ensure that they are not ripe)
2 large onions, finely diced
1 large tomatoes, chopped coarsely
2 cups coconut milk
1 cup water
2 tablespoons vegetable oil
1/2 lb peas
6 ounces snow peas, washed
salt and pepper (to taste)

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