Give a tropical twist with coconut milk and curry powder to regular beef and baked it with winter vegetables that’s perfect for dinner.
Curried Coconut Beef with Winter Vegetables
- Prep Time 25 min
- Total 1 hr 55 min
- Servings 6
- Ingredients 14
Ingredients
- 1 can (14 ounces) coconut milk (not cream of coconut)
- 1 tablespoon vegetable oil
- 2 pounds beef stew meat
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 1/2 tablespoons curry powder
- 1 tablespoon packed brown sugar
- 2 tablespoons lemon juice
- 3 medium carrots, chopped (1 1/2 cups)
- 2 medium parsnips, peeled and chopped (1 cup)
- 1 1/2 cups chopped peeled sweet potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh cilantro, if desired
Instructions
-
Step1Heat oven to 350°. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
-
Step2Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
-
Step3Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.
Nutrition
495
Calories
29g
Total Fat
30g
Protein
35g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 495
- Calories from Fat
- 260
- Total Fat
- 29g
- Saturated Fat
- 16g
- Cholesterol
- 80mg
- Sodium
- 510mg
- Total Carbohydrate
- 35g
- Dietary Fiber
- 7g
- Protein
- 30g
% Daily Value*:
- Iron
- 24%
- 24%
Exchanges:
2 Starch; 1 Vegetable; 3 High-Fat Meat;Tips from the Betty Crocker Kitchens
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