Recipe: Curried Coconut Beef with Winter Vegetables (using carrots, parsnips, and sweet

CURRIED COCONUT BEEF WITH WINTER VEGETABLES

1 tablespoon vegetable oil
2 pounds beef stew meat
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 1/2 tablespoons curry powder
1 (14 ounces) can coconut milk (not cream of coconut)
1 tablespoon packed brown sugar
2 tablespoons lemon juice
3 medium carrots, chopped (1 1/2 cups)
2 medium parsnips, peeled and chopped (1 cup)
1 1/2 cups chopped peeled sweet potatoes
1 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro (optional garnish)

Heat oven to 350 degrees F. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.

Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice.

Cover and place in oven; bake about 1 hour or until beef is tender. Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Comfort Casseroles, Betty Crocker Recipe Magazine #169, January 2001