Curried Coconut Beef Potato Stew with Sweet Potatoes
Equipment
- Large pot
- wooden spoon
- knife
- cutting board
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 2 cups beef broth
- 1 can (14 oz) coconut milk
- 2 medium potatoes, cubed
- 2 medium sweet potatoes, cubed
- 2 carrots, sliced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Brown the ground beef in a large pot over medium heat. Break it up with a spoon as it cooks until no pink remains.
- Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the curry powder and cook for 1 minute to release the aroma.
- Pour in the beef broth and coconut milk. Scrape the bottom of the pot to mix everything together.
- Add the cubed potatoes, cubed sweet potatoes, and sliced carrots. Season with salt and pepper.
- Bring the stew to a simmer, then reduce heat to low. Cover and cook for 25 minutes until the vegetables are tender.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
Simmer a few extra minutes uncovered at the end if you want a thicker broth. The sweet potatoes release starch that helps the stew cling to the beef and roots. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Asian
Equipment: Large pot, wooden spoon, knife, cutting board
Cuisine: Asian
Equipment: Large pot, wooden spoon, knife, cutting board