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
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.
COCONUT-BRAISED BEEF
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
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
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
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.
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
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
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
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.
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
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
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COCONUT BEEF CURRY + VIDEO | KEVIN IS COOKING
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5/5 (33)Calories 661 per servingCategory Dinners
- Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
- Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
- Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
- Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
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5/5 (5)Total Time 1 hr 20 minsCategory BeefCalories 505 per serving
- Heat oil in Dutch oven (or large cooking pot) for 2 minutes over medium high heat until the oil starts to sizzle and shimmer. Add in cubed beef chunks and stir well to cook evenly for 6-8 minutes until the beef browns.
- Add onions, garlic, and ginger. Mix well by stirring with a spatula for about 2 minutes until fragrant. Add all the seasoning including curry powder, cumin, soy sauce, brown sugar, black pepper, and bay leaves. Continue stirring to combine for about 3 minutes.
- Stir in coconut milk to combine. Turn the heat down to medium low and cover the lid. Simmer for 25 minutes until the beef is tender, stirring occasionally to cook the beef evenly. To check the tenderness of the beef, use a fork. If you are able to insert a fork in the center of beef with little resistance, it's cooked fork tender.
- Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 15 minutes until the potatoes and carrots start to soften. Add 1/4 cup water if needed to thin out the sauce (if the sauce gets too thick). Remove the pot from heat and let rest for 20 minutes to slightly cool down. The longer it rests, the more flavorful the beef curry gets.
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