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Curried Beef Stew

Photo: Karry Hosford
Yield 4 servings (serving size: 1 1/2 cups)
A green onion paste is sautéed to release its flavor in this Singapore-inspired dish. Serve with basmati rice.

Ingredients

  • Paste:
  • 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
  • Stew:
  • 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

Nutrition Information

  • calories 358
  • caloriesfromfat 30 %
  • fat 11.8 g
  • satfat 4.4 g
  • monofat 4.4 g
  • polyfat 1 g
  • protein 28.5 g
  • carbohydrate 34.6 g
  • fiber 6.1 g
  • cholesterol 71 mg
  • iron 5 mg
  • sodium 556 mg
  • calcium 74 mg

How to Make It

  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.