Curried Beef and Potato Stew
- 2–3 tablespoons vegetable oil
- 1½ pounds beef stew meat, cut into bite-sized cubes
- 1 large onion, chopped
- 1 large russet potato, peeled and cut into bite-sized cubes
- 2 (14-ounce) cans coconut milk
- ½–¾ cup prepared Massaman Curry Paste
- ½ cup brown sugar
- 7 tablespoons fish sauce
- ¼ cup Tamarind Concentrate
- 1 cup chopped fresh pineapple
- Jasmine rice, cooked according to package directions
- ½ cup unsalted roasted peanuts, chopped
Instructions:
Who doesn't like beef stew on a cold winter evening?
- Heat the oil in a large soup pot over medium-high heat. When the oil is hot, brown the meat on all sides. Add the onion and cook until translucent, about 2 to 3 minutes.
- Add enough water to just cover the meat and onions. Bring to a boil, reduce heat, cover, and simmer for 30 to 60 minutes.
- Add the potatoes and continue to simmer for 15 more minutes. (The potatoes will not be quite cooked through at this point.)
- Strain the solids from the broth, reserving both.
- In another soup pot, combine the coconut milk with the curry paste until well blended. Bring the contents to a simmer over medium-high heat and cook for 2 to 3 minutes.
- Add the reserved meat and potato mixture, the sugar, fish sauce, and tamarind, stirring until the sugar dissolves. Add some of the reserved broth to thin the sauce to desired consistency.
- Stir in the pineapple and continue to simmer until the potatoes are cooked through.
- To serve, place some Jasmine rice in the middle of individual serving plates and spoon the stew over the top. Garnish with the chopped peanuts.