Sunday, December 26, 2010

Coconut Curry Beef and Pork Stew

With the dip in temperature (finally!) stew seemed just the thing for today's menu. While I was at Sprouts, my local health food store, I picked up some pork and beef stew meat this morning. I threw this stew together in perhaps 15-20 minutes this morning and let it simmer all day long on the stove. The house smelled great!

Coconut Curry Beef and Pork Stew

1 lb beef stew meat
1 lb pork stew meat
3-4 tbsp coconut oil
1-2 potatoes
2-3 carrots
2-3 celery stalks
3 gloves garlic
1/3 cup flour (I used whole wheat, as it is what I have in my pantry)
2-3 tbsp curry powder
1 can of coconut milk
1/2 cup red wine
2-3 cups of broth (chicken or beef, I used 2 cups chicken and 1 cup of water)
salt to taste

Mix flour, some salt and curry in a shallow dish. Dredge meat in flour and shake off excess. In a large stock pot, melt coconut oil. Place meat in and brown for a few minutes, turning as needed. Remove meat to a bowl. Add, chopped carrots, celery and potatoes to the stock pot. Let cook for a few minutes, stirring the vegetables to bring up the brown bits from the bottom of the pot. Add garlic and deglaze the pot with red wine. Add meat back in, and broth. Add coconut milk and stir. Simmer on low for as long as possible, at least 3 hours until meat is fall apart tender.

1 comment:

  1. used two cooked smaller pureed sweet potatoes instead of flour. Very yummy! thanks for the recipe


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