There is something about stew that, no matter the time of year, is really terribly comforting. I know that it's summer, and hot out, and the last thing anyone wants to think about is sweating over a hot stove. But for me, Stew = #worthit.
Coriander Coconut Stew
1 - 2lb chuck beef steak, cubed into 1 inch peices
1 large onion, chopped
One 2-inch piece ginger root, peeled and minced
1 TBSP minced garlic
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
1 can (400 mL) premium coconut milk
3 cups vegetable or beef stock
4 yellow potatoes, peeled and cut into 1 inch pieces
4 medium carrots, peeled and cut into 1 inch pieces
Salt, to taste
- In a large dutch oven, heat ~2 TBSP oil over medium heat.
- In a bowl, measure ~1/2 cup flour. Dredge beef cubes in flour. Tap off excess flour. Place beef cubes carefully in the dutch oven. Be sure to leave space between the beef cubes. (The beef may have to cooked in two batches.) Brown beef on all sides. Remove from pan and place on a plate.
- Add ~2 TBSP more oil to the dutch oven. Add onion, scraping to loosen browned bit from bottom of dutch oven. Cook onion until clear, about 5 minutes.
- Add minced ginger and garlic. Cook until fragrant, about 5 more minutes.
- Add coriander, cumin and cinnamon, stir together and cook for 2 minutes.
- Add coconut milk and stock. Stir to dissolve coconut milk solids.
- Add back meat and add potatoes. Bring stew to a boil over high heat. Reduce to a simmer over low heat. Simmer for 20 minutes.
- Add carrots and simmer for another 20 minutes. (If using red potatoes, add both potatoes and carrots at the same time.) Salt to taste.
- Remove from heat. Serve!
Nom. There is really nothing like a good stew. Even in the summer. Might just me crazy me though!
The Half-Assed Hobbyist