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Beef curry with squash
2021-09-14
https://www.metro.ca/userfiles/image/recipes/cari-boeuf-courge-11727.jpg
PT25M
PT3H00M
PT3H25M
Place rack in center of preheated 325°F oven.Season beef generously with salt and pepper. In a large casserole dish, over high heat, brown the meat in 2 tbsp (30 mL) of oil in two batches. Add more oil if necessary. Set aside on a plate.Reduce heat to medium and sauté red onion with remaining oil for 6 minutes, stirring often. Add lemongrass, ginger and garlic, curry powder, crushed coriander seeds, cumin and turmeric and cook, stirring, for 1 minute more.Deglaze with rice vinegar and cook for 1 minute. Add tomato paste and stir well.Add broth, coconut milk, honey and salt. Season with pepper.Return beef cubes to casserole, cover and bake for 2 hours.Add squash cubes and stir well to coat with sauce and continue cooking, covered, for another 45 minutes.Remove cover and continue cooking for another 15 minutes. Serve with rice.Good to know: If you can get your hands on cubes of beef scoter, you will see a big difference, this part of the beef melts in your mouth with slow cooking. A real treat!!! Don't hesitate to ask your butcher for some!Source: K pour Katrine
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3.3 lb (1,5 kg) chuck roast, roughly cubed
To taste salt and pepper
2 tablespoons (30 ml) olive oil + 2 tbsp (30 ml)
4 cups (1 L) minced red onions
1 tablespoon (15 ml) finely chopped lemongrass
2 tablespoons (30 ml) finely grated fresh ginger
2 cloves garlic, chopped
2 teaspoons (10 ml) curry powder
2 teaspoons (10 ml) crushed coriander seeds
1/2 teaspoon (2,5 ml) cumin
1/2 teaspoon (2,5 ml) turmeric
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) tomato paste
2 cups (500 ml) Irresistibles Organic Chicken Broth
1 can (398 ml) coconut milk
1 tablespoon (15 ml) honey
1/2 teaspoon (2,5 ml) salt
To taste pepper
6 cups (1,5 L) butternut squash, cubed
Beef curry with squash
4
Main course
0:25
Preparation
3:00
COOKING
3:25
TOTAL TIME
Ingredients
-
3.3 lb
(1,5 kg)chuck roast, roughly cubed
-
To taste
salt and pepper
-
2 tablespoons
(30 ml)olive oil + 2 tbsp (30 ml)
-
4 cups
(1 L)minced red onions
-
1 tablespoon
(15 ml)finely chopped lemongrass
-
2 tablespoons
(30 ml)finely grated fresh ginger
-
2
cloves garlic, chopped
-
2 teaspoons
(10 ml)curry powder
-
2 teaspoons
(10 ml)crushed coriander seeds
-
1/2 teaspoon
(2,5 ml)cumin
-
1/2 teaspoon
(2,5 ml)turmeric
-
2 tablespoons
(30 ml)rice vinegar
-
2 tablespoons
(30 ml)tomato paste
-
2 cups
(500 ml)Irresistibles Organic Chicken Broth
-
1 can
(398 ml)coconut milk
-
1 tablespoon
(15 ml)honey
-
1/2 teaspoon
(2,5 ml)salt
-
To taste
pepper
-
6 cups
(1,5 L)butternut squash, cubed
Preparation
Place rack in center of preheated 325°F oven.
Season beef generously with salt and pepper. In a large casserole dish, over high heat, brown the meat in 2 tbsp (30 mL) of oil in two batches. Add more oil if necessary. Set aside on a plate.
Reduce heat to medium and sauté red onion with remaining oil for 6 minutes, stirring often. Add lemongrass, ginger and garlic, curry powder, crushed coriander seeds, cumin and turmeric and cook, stirring, for 1 minute more.
Deglaze with rice vinegar and cook for 1 minute. Add tomato paste and stir well.
Add broth, coconut milk, honey and salt. Season with pepper.
Return beef cubes to casserole, cover and bake for 2 hours.
Add squash cubes and stir well to coat with sauce and continue cooking, covered, for another 45 minutes.
Remove cover and continue cooking for another 15 minutes. Serve with rice.
Good to know: If you can get your hands on cubes of beef scoter, you will see a big difference, this part of the beef melts in your mouth with slow cooking. A real treat!!! Don't hesitate to ask your butcher for some!
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
