This Thai-inspired beef slow-cooker dish is sure to become a family favorite. Serve coconut-curry beef with jasmine rice topped with fresh chopped cilantro.
2 tablespoons vegetable oil
2 pounds beef chuck roast, cut into 2-inch pieces
2 large onions, each cut into 8 wedges
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
1 12-oz. can light coconut milk
2 tablespoons packed light brown sugar
1 tablespoon curry powder
1 teaspoon cayenne
1 pint cherry tomatoes
How to Make It
In a large skillet, warm oil over medium-high heat. Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total. Transfer to slow cooker along with onions, garlic and ginger.
Whisk together coconut milk, brown sugar, curry powder and cayenne and pour over meat. Cover and cook on low until meat is fork-tender, 4 to 5 hours. Stir in cherry tomatoes and let them warm and soften in stew for 15 minutes. Adjust seasonings and serve.
I made this pretty much true to the recipe. I bought a three-pound piece of meat and trimmed as much fat off as I could which probably left me with two pounds - something to keep in mind. The dish could have stood to have even more. The flavors are absolutely delicious, although I had to add some salt at the end to really finish it off. I love the spice from the cayenne and felt that the tomatoes added a nice sweet, colorful contrast. I did forget the cilantro, which would probably be pretty good (depending on how you feel about cilantro). The reason I'm not giving it five stars is there is just too much liquid. The "sauce", while flavorful, was just so thin. Especially since I couldn't find light coconut milk, I hoped for a more slightly thicker, rich sauce. But, otherwise, it was easy and absolutely delicious. Recommend!
This was very tasty. I followed the suggestions in the reviews and cut the cayenne in 1/2. Also added salt and a couple of tablespoons of flour mixed with water to thicken sauce. The cilantro adds a nice flavor. The beef was not as tender as I was hoping, will try again. Very easy to make.
The texture of the chuck roast is a little odd with a curry dish - more like curry stew. An entire tsp. of cayenne pepper was too much. I used 3/4 tsp. and it was still pretty spicy. But other than that, not a ton of flavor. It's missing something... salt? Just not the rich curry flavor or beef dish I had hoped for.
This meal takes a little effort at the beginning, but the product is phenomenal! We generally do not eat beef because it is chewy, but the meat in this meals is so tender, it melts in your mouth. I followed the recipe exactly and served it with Jasmine rice and steamed edamame, all topped with a little fresh cilantro. I would say you could lessen the cayenee a bit-- it does have a building heat to it (the first bite is okay, but towards the end of the meal it's a building intensity of heat). This dish defines savory! Will make again!
File this recipe in the keeper section. It received thumbs-up from everyone. As always, I made it exactly as written and it was delicious, though a little hot. If there are little ones, I suggest mild curry over hot. You can read my full review at: http://bit.ly/Pq8CKD
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!