One of our new favorites...

Coconut Beef Curry

1 tbsp canola oil
2 lbs beef simmering steak (cross rib, blade, or top blade), cut into 1/4" strips
2 onions, sliced
2 garlic cloves, minced
2 tbsp paprika
1 tbsp ground cumin
2 tsp Thai red curry paste or 1 tbsp curry powder
1 tsp cinnamon
4 medium potatoes, peeled and chopped
1 lb baby carrots
1 14-oz can coconut milk
2 tbsp tomato paste
1 tsp salt
1/2 cup dried apricots, sliced
Toasted slivered almonds (optional)
Chopped cilantro (optional)

Heat oil in large, nonstick skillet over medium-high heat. In batches, cook the beef strips for 2 to 3 minutes or until browned. Add onions, garlic, paprika, cumin, curry paste, and cinnamon; saute until fragrant, about 2 minutes. (at this point the mixture sometimes seems overly potent, but don't worry)

Transfer mixture to slow cooker. Stir in potatoes, carrots, coconut milk, tomato paste, salt, and 1/2 cup water.

Cook, covered, on high for 4 to 6 hours or on low for 8 to 10 hours. Check that stew is bubbling and vegetables are tender. Stir in apricots and cook 15 minutes. Serve with hot couscous or Basmati rice and top with almonds and cilantro, if desired.

Oven Method: Preheat oven to 325F. Transfer sauteed beef and onion mixture from the skillet to a Dutch oven; add potatoes, carrots, coconut milk, tomato paste, salt, and 1/2 cup water and cook, covered, for 1 1/2 hours or until meat and vegetables are tender. Stir in apricots and cook for 15 minutes. Serve topped with almonds and cilantro.

Serves 8

Substitutions: This evening Carrie substituted cubed chicken for the beef and raisins for the apricots. Tasted great!

From the "Great Tastes of Manitoba" cookbook.