This is a wonderful crock-pot stew that I found in my Williams-Sonoma Slow Cooker Cookbook. The original recipe can be found here. I couldn't find unsweetened coconut at my local grocery store, so I used sweetened and omitted the brown sugar. Cumin and Coriander are not spices I had used before, so I had to purchase them. I was able to find smaller jars for less than $3 at Target. I figured I wasn't sure if I would use them frequently, so that was a small price to pay to try something new! As I was making this, I was thinking that this stew would be equally good (and cheaper) if I used chicken breast instead. Just a thought. Without further ado, here is the recipe!
Indonesian Beef Stew
Ingredients:
1/4 cup canola oil
3 lb. boneless beef chuck, cut into 2-inch cubes (I used the pre-cut "beef for stew" found in the meat section of the grocery)
1 yellow onion, chopped
2 cups unsweetened shredded or flaked dried coconut (I used sweetened)
1 Tbs. firmly packed light brown sugar (I omitted this because of the sweetened coconut)
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
1 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
4 cups coconut milk
Steamed white rice for serving
Preparation:
In a large fry pan over medium-high heat, warm the oil. Add the beef and onion and cook, stirring frequently, until the meat is no longer red and the onion has softened, about 4 minutes. Sprinkle with the coconut, brown sugar (if using), coriander, cumin, the 1 tsp. salt and the 1 tsp. pepper. Continue sautéing until the meat and coconut are browned and the spices are fragrant, 5 to 7 minutes more. Transfer the mixture to a slow cooker.
Add the coconut milk to the fry pan, increase the heat to high and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the coconut milk to a boil, then pour it into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.
Adjust the seasonings with salt and pepper. Ladle the stew over steamed rice and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).
Ingredients:
1/4 cup canola oil
3 lb. boneless beef chuck, cut into 2-inch cubes (I used the pre-cut "beef for stew" found in the meat section of the grocery)
1 yellow onion, chopped
2 cups unsweetened shredded or flaked dried coconut (I used sweetened)
1 Tbs. firmly packed light brown sugar (I omitted this because of the sweetened coconut)
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
1 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
4 cups coconut milk
Steamed white rice for serving
Preparation:
In a large fry pan over medium-high heat, warm the oil. Add the beef and onion and cook, stirring frequently, until the meat is no longer red and the onion has softened, about 4 minutes. Sprinkle with the coconut, brown sugar (if using), coriander, cumin, the 1 tsp. salt and the 1 tsp. pepper. Continue sautéing until the meat and coconut are browned and the spices are fragrant, 5 to 7 minutes more. Transfer the mixture to a slow cooker.
Add the coconut milk to the fry pan, increase the heat to high and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the coconut milk to a boil, then pour it into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.
Adjust the seasonings with salt and pepper. Ladle the stew over steamed rice and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).
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