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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A green onion paste is sautéed to release its flavor in this Singapore-inspired dish. Serve with basmati rice. Ingredients:
1/2 cup chopped green onions |
3 tablespoons fresh orange juice |
2 tablespoons minced peeled fresh ginger |
1 tablespoon thai chile sauce |
4 garlic cloves, peeled |
2 serrano chiles, seeded and finely chopped |
cooking spray |
1 pound beef stew meat |
1 teaspoon vegetable oil |
1 tablespoon curry powder |
1 (3-inch) cinnamon stick |
1 bay leaf |
3 tablespoons low-sodium soy sauce |
1 (14 1/4-ounce) can low-salt beef broth |
2 cups (1-inch) cubed peeled sweet potato |
1 1/2 cups (1-inch-thick) sliced carrot |
1 cup (1-inch-thick) sliced celery |
1 (8-ounce) package presliced mushrooms |
1/2 cup light coconut milk |
Directions:
1. To prepare paste, combine first 6 ingredients in a blender; process until smooth. Spoon into a bowl.
2. To prepare stew, heat a Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.
3. Reduce heat to low; add oil to pan. Add paste; cook 2 minutes, stirring frequently. Add curry, cinnamon, and bay leaf; cook 30 seconds, stirring constantly. Stir in beef, soy sauce, and broth. Increase heat to medium-high. Bring to a boil; cover, reduce heat, and simmer 1 hour.
4. Add sweet potato, carrot, celery, and mushrooms. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until beef and vegetables are tender. Remove from heat; stir in coconut milk. Discard cinnamon stick and bay leaf.
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