The shorter days of autumn generally signal that it is time to get out the stew pot.
This fall, when that mood strikes (or there’s a crowd to feed), consider veering off the traditional recipe path and trying this somewhat unconventional, yet still classically comforting, fragrant coconut-lime beef stew.
Fresh ginger, ground coriander, cumin and turmeric season a rich, coconut milk-based sauce that gets zing from fresh lime juice and lime zest, plus a touch of heat from a pinch or two of cayenne pepper.
If you want to take the theme a bit further, substitute diced sweet potatoes for the carrots and use a modest amount of chopped, fresh Scotch bonnet chili pepper instead of the cayenne. Serve over a helping of steamed white or brown rice.
Fragrant coconut-lime beef stew
3tablespoons canola oil, divided
1medium yellow onion, chopped (about 1 cup)
5cloves garlic, minced
1tablespoon minced fresh ginger
1 1/2teaspoons ground coriander
1 1/2teaspoons cumin
1/2teaspoon turmeric
1/8teaspoon cayenne pepper, or more to taste
3pounds beef chuck, cut into 1-inch chunks
14-ounce can unsweetened coconut milk
2-inch strip lime zest
2tablespoons lime juice
1tablespoon brown sugar
1/2teaspoon salt, plus more to taste
2bay leaves
1pound baby carrots
1/2cup chopped peanuts (optional)
Heat the oven to 325 degrees.
In a large Dutch oven over medium-high, heat 1 tablespoon of the oil. Add the onion and saute until they begin to color, about 7 to 8 minutes. Add the garlic, ginger, coriander, cumin, turmeric and cayenne pepper. Cook until fragrant, about 1 minute longer. Transfer the mixture to a large plate.
Return the Dutch oven to the burner. Increase heat to high and add another 1 1/2teaspoons of oil to the pot. When the oil is hot, add a quarter of the beef and cook until well browned on all sides, about 3 minutes. Transfer to the plate. Brown the remaining beef in 3 more batches, adding oil as needed.
Return the onion mixture and browned beef to the pot. Stir in the coconut milk, lime zest, lime juice, brown sugar, 1/2teaspoon salt, bay leaves and baby carrots. Bring the mixture to a simmer, cover, then place in the oven for 1 1/2 to 1 3/4 hours, or until the beef is tender. Alternatively, the stew can be simmered over low heat on the burner.
Season with salt. Serve garnished with chopped peanuts, if desired.
Makes 8 servings. Per serving: 431 calories; 246 calories from fat (57 percent of total calories); 27 g fat (13 g saturated; 0 g trans fats); 90 mg cholesterol; 13 g carbohydrate; 37 g protein; 3 g fiber; 256 mg sodium.
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