Sunday, April 10, 2011

Coconut-Curry Beef

I got this recipe out of a new magazine - All You magazine.  The magazine is full of small articles and a ton of coupons!  I made modifications for what works for us (with my dietary needs).  We both agreed, we'd do this recipe again, but next time we'd probably make it with pork or chicken.  It was a good way to use up the beef chuck roast I had in the freezer though : )

2.5 tbsp. of olive oil (divided)
2 lb. beef chuck roast, cut into 1-inch pieces
Sea salt
1 Large Yellow onion, cut into 8 wedges and pulled apart into strips
4 cloves of garlic, finely chopped
1.5 tsp. of ground ginger
1-13.5 oz. can of lite coconut milk
2 Tbsp. splenda brown sugar
1 Tbsp. of curry powder
1 tsp. cayenne pepper
1 yellow pepper and 1 red pepper cut into strips
Slow cooker liner bag
White or brown rice

1) In large skillet, warm 2 tbsp. of olive oil over medium-high heat.  Sprinkle beef with salt and brown on all sides, in batches if necessary, about 8 minutes total.  Line slow cooker with liner bag. Transfer beef to slow cooker along with onion, garlic and ginger.  Stir in crock pot.
2) Whisk together coconut milk, brown sugar, curry powder and cayenne pepper.  Pour over meat.  Cover and cook on low until meat is fork-tender (4-5 hours).
3) 30 minutes before finished, saute peppers in skillet until soft and starting to brown in 1/2 tablespoon of olive oil.  Add to crock pot for the last 15 minutes of cooking.
4) Serve with white or brown rice.  (We used Uncle Ben's Ready Rice as always).

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