Ingredients:
- 1 (.42kg) package of ONE MILE RANCH STEW MEAT
- Salt and pepper
- 2 tbsp olive oil
- 1/4 of a sweet onion, diced
- 1/2 of a red pepper, chopped
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tbsp curry powder
- 1/4 cup beef broth
- 1 can of coconut milk
- 2 tsp sugar
- 1 tbsp tomato paste
- 400 ml can of diced tomatoes
Directions:
- Preheat oven to 325°F or if using a crockpot put on low heat.
- Pat dry the stew meat with paper towel and then generously season with salt and pepper on all sides.
- Heat cast iron pan to high heat and add olive oil. Place stew meat in the hot pan and sear until lightly browned (about 2 min per side)
- Once seared moved to a covered cooking dish or crockpot.
- In the same cast iron pan add the diced sweet onion and chopped red pepper. Cook on medium heat for 4-5 min, until the onions have softened.
- Add in the garlic, ginger, curry powder. Cook for 1min.
- Next add the beef broth, diced tomatoes, tomato paste, sugar and coconut milk. Stir, and bring to a gentle boil.
- Once bubbling, pour into cooking dish or crockpot over the stew meat and cover with lid.
- Cook in oven at 325° for 3 hours or on low in the crockpot for 6-8 hours.(When finished the beef with be fall apart tender!)
- Recommend serving over toasted coconut rice and with garlic naan bread.
ENJOY!