Curried Beef Stew

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

Preparation

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.