Curry Beef (or Lamb) Stew

Curry Beef (or lamb) Stew
• 2 cups beef broth
• 1 pound stew meat – grass-fed beef or lamb shank
• 2 cups full fat, organic coconut milk
• 2 purple onions, peeled and diced
• 4 cloves garlic, peeled and minced
• 4 carrots, peeled and sliced into half inch pieces
• 1 cinnamon stick
• 2 Tbsp hot curry powder
• 2 to 4 tbsp ground cumin seed
• 1 medium sized sweet potato, peeled and cut into bite size chunks
• 2 golden beets, peeled and cut into chunks
• 2 purple potatoes, washed and cut into chunks
• 1 delicata squash, seeded and cut into chunks (leave the skin on)
• 2 cups cooked garbanzo or gigande beans
• Sea Salt to taste
Brown your stew meat over medium heat in a small amount of coconut oil.  The slower the better for tenderness.  In a soup pot over medium heat soften the onions, garlic and carrots in a small amount of the broth about 1/4 to 1/2 cup. Add in the coconut milk and spices, stir and cook for a few minutes without boiling. Slowly stir in the rest of the stock to blend - then add the potatoes, beets and squash and cook until all vegetables are soft. After about 30 minutes - add in the beans and flavor with sea salt.



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