- 0:15 Prep
- 2:21 Cook
- 4 Servings
- Capable cooks
Start stewing! A great winter warmer is here.
Ingredients
- 2 tablespoons Alfa One rice bran oil
- 750g gravy beef, trimmed, cut into 3cm cubes
- 1 brown onion, halved, thinly sliced
- 1/3 cup massaman curry paste
- 1 1/2 cups Massel chicken style liquid stock
- 270ml can coconut milk
- 2 large desiree potatoes, peeled, cut into 3cm pieces
- 2 dried bay leaves
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- Steamed rice, to serve
- Dry-roasted peanuts, chopped, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in dish. Add onion. Cook, stirring, for 3 minutes or until softened. Add curry paste. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, coconut milk, potato, bay leaves, cinnamon, cardamom, fish sauce, lemon juice and sugar. Cover. Bring to the boil.
- Step 3Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cinnamon and cardamom. Serve with rice, peanuts and coriander.
- Low carb
Nutrition
2361 kj
Energy
27g
Fat Total
15g
Saturated Fat
4g
Fibre
48g
Protein
126mg
Cholesterol
1938.8mg
Sodium
19g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
Related Video
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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