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.

Serves 4–6.

5 tablespoons coconut oil

3 pounds grass-fed beef for stew, cut into 1- to 2-inch

pieces

2 medium onions, diced

3 garlic cloves, minced

2 tablespoons ginger, minced

2 teaspoons coriander

1 tablespoon cumin

1 teaspoon turmeric

½ teaspoon cardamom

1 teaspoon red pepper flakes

4 cups beef broth

1 cinnamon stick

1 can coconut milk (full fat)

6 carrots, peeled and diced

Salt and pepper to taste

3 tablespoons fresh cilantro for garnish

Preheat oven to 300 degrees.

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.