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Curried Coconut Beef with Winter Vegetables

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By Betty Crocker Kitchens
Updated Aug 17, 2010
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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
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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

  • Step 
    1
    Heat oven to 350°. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
  • Step 
    2
    Stir 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.
  • Step 
    3
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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