Asian Braised Beef with Vegetables
Slow-simmered and simply delicious! Fork-tender chunks of braised beef in a curried coconut milk sauce with raisins and Asian vegetables served on a bed of fluffy couscous.
2 1/2 pounds beef for stew, cut into 1 1/2-inch pieces
1 (13.5 to 14-ounce) can coconut milk
1/2 cups golden raisins
1 tablespoon curry powder
1 (16-ounce) package frozen Asian vegetable blend
6 cups cooked toasted almond rice pilaf or toasted pine nut couscous (optional)
- Combine beef, coconut milk, raisins and curry powder in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork to tender.
- Stir in frozen vegetables; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are just tender, stirring occasionally.
- Serve beef mixture over couscous, if desired. Season with salt.
Makes 6 servings.
Tip: 2 (5.6-ounce) packages toasted pine nut couscous mix, or 2 (6.6-ounce) packages toasted almond rice pilaf mix yields approximately 6 cups cooked couscous.
Nutritional Information Per Serving (1/6 of recipe): Calories: 412; Total Fat: 23g; Saturated Fat: 16g; Cholesterol: 73mg; Total Carbs: 23g; Fiber: 2g; Protein: 30g; Sodium: 460mg.
Recipe and photograph courtesy of The Beef Checkoff.