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Coconut Beef Stew


Coconut Beef Stew

Chuck steak is a less expensive cut and a bit tougher, so it takes a bit of care to make a tasty dish.  It is well marbled and has a good amount of fat. 

This dish takes about 30 minutes of prep time and 2 hours to cook.  It can be served immediately or refrigerated and re-heated the next day.  Letting it sit over night – usually makes it taste richer.

Ingredients:

  • 2 tablespoon coconut oil
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 4 tablespoons tomato paste
  • 1 14oz can coconut milk
  • 1 cup red wine
  • 2 pounds beef chuck steak, cut into cubes
  • I head of cauliflower cooked and riced
  • 1 cup flaked coconut
  • 1/2 cup chopped parsley

Directions:

1. Heat oven to 350. Put oil in Dutch oven or other oven proof pot over medium heat. Cook onions for 5 minutes or until soft. Add garlic and spices and stir for one minute. Stir in tomato paste and then coconut milk. Bring to a boil and add beef.

2. Cover and transfer to oven, Cook for 1 hour, then remove from oven and add mushrooms and wine. Reduce heat to 300, cover and cook for an additional hour.

3. Cook cauliflower and chop fine – rice. Spoon onto plate and top with the meat and sauce.

3. Sprinkle each serving with flaked coconut and parsley.

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