Coconut Curry Beef
I’ve been trying to gather recipes lately that serve a crowd but are easy to prepare somewhat ahead. We enjoy entertaining in our home, but all too often serving a meal can get in the way of visiting with our guests. Although with a little planning and a simplified menu, it doesn’t have to.
This Coconut Curry Beef is one of those recipes that allows you to prepare it way ahead of time so you can enjoy spending time with people instead of pots and pans. Plus, it’s such an easy recipe that uses an inexpensive chuck roast. While the cook time is long, the prep is super quick. The original recipe that I found at AllYou.com. called for making it in a crock pot, but I adjusted the technique and cook time to cook in a dutch oven. For the original crock pot instructions visit allyou.com. This dish reheats very well, so you could even make it a day or so ahead, leave in the dutch oven refrigerated, then return to the oven for warming back up before serving. How easy does that sound?
So what are you waiting for? Go ahead and put that dinner party on the calendar, and get cooking. Enjoy!
Please note, this is on the spicy side, so if you’re not up for the kick, cut the cayenne pepper in half, adjust to taste, or totally delete altogether.
- 2 tablespoons vegetable oil
- 2 pounds beef chuck roast, cut into 2" pieces
- 2 large onions, cut into wedges
- 4 cloves garlic, minced
- 2 teaspoons soy sauce
- 1 tablespoon ground ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cayenne pepper
- 13.6 ounces canned light coconut milk
- 2 tablespoons packed brown sugar
- 1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)
- 1 pint cherry tomatoes
- optional, fresh cilantro for garnish, chopped
Preheat oven to 275-degrees F.
Add oil to a dutch oven or oven safe pot and warm over medium-high heat. Salt beef and brown on all sides. Work in batches if necessary. Remove remove from pan, set aside, covered.
Saute onions in the pan for about 5 minutes.
Reduce heat to medium, add soy, garlic, ginger, curry and cayenne and cook for about 2 minutes, stirring occasionally. Watch, being careful not to burn garlic.
Add coconut milk and brown sugar and stir until combined well.
Taste and adjust seasonings to taste.
Add browned beef back to pan, stir to combine all together well. Cover and cook at 275°F for at least 3 hours (4-5 hours is even more better).
Add bell pepper and tomatoes for final 15 minutes of cooking.
Serve over jasmine rice, or favorite rice or pasta.
Garnish with fresh chopped cilantro if desired.
This dish reheats well. Adapted from AllYou.com.