CURRIED BEEF STEW WITH COCONUT MILK
By Diana Rodgers
This dish is warm and very rich. It will fill your house with the most amazing aroma for hours as it simmers in the oven. Feel free to add different vegetables during the last hour of cooking.
In a large Dutch oven, heat 3 tablespoons coconut oil and brown the beef chunks in small batches.
Remove the beef to a bowl and add the remaining coconut oil, onion, garlic, ginger and spices. Cook for approximately 10 minutes, then return the beef and add broth. Bring to a simmer, then cover and place in the oven for about 3 hours. Check periodically to ensure there is enough liquid. If it looks dry, add a little water to cover.
After 3 hours, add the coconut milk and carrots. Replace cover and leave in oven for one more hour. Remove from heat and remove cinnamon stick. Salt and pepper to taste and serve, garnished with cilantro.