Singapore Beef Stew

Serves: 8

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Rich with a coconut milk curry base, this beef stew has a terrific blend of tanginess and spice.

Ingredients

Preparation

Preheat oven to 325˚F.

Toss beef in bowl with flour, garlic powder, garam masala, cardamom, cinnamon, allspice, salt and pepper. Bake on well-oiled baking sheet for 30 minutes, or until beef is browned.

Heat oil in a sauté pan over medium heat. Add onions and sauté over medium heat until soft, about 8 minutes. Add garlic and lemongrass and continue cooking for 2 minutes.

Add lemon juice, coconut milk and crushed tomatoes. Stir together and bring to a simmer. Add cooked beef, stir and simmer for about 1 hour. Garnish with cilantro.

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More about: beef, coconut milk, curry, stew

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