Experience rich coconut milk paired with the piquant taste of curry for a wholesome meal that’s far from bland. Enjoy this Asian-inspired beef recipe any night of the week.
1 Chairman’s Reserve® beef stew meat, 2 1/2 pounds, cut into 1 1/2-inch pieces
1 can (13 1/2 to 14 ounces) coconut milk
1/2 cup golden raisins
1 tablespoon curry powder
1 package (16 ounces) frozen
Asian vegetable blend
6 cups cooked toasted almond rice pilaf OR toasted pine nut couscous (optional)
Salt, to taste
1. Combine beef, coconut milk, raisins and curry powder in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
2. Stir in frozen vegetables; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are just tender, stirring occasionally.
3. Serve beef mixture over couscous, if desired. Season with salt.
Cook’s Tip: Two packages (5.6 ounces each) toasted pine nut couscous mix or 2 packages (6.6 ounces each) toasted almond rice pilaf mix yield approximately 6 cups cooked couscous.