Asian Braised Beef with Coconut and Raisins
Tender beef stew meat braised in coconut milk with curry powder and golden raisins, finished with frozen Asian vegetables. Simmered until fork-tender and served over toasted almond rice pilaf or pine nut couscous for a warming, aromatic one-pot meal with subtle sweetness.
Ingredients
- 2 ½ pounds beef stew meat, cut into 1-1/2-inch pieces
- 13 ½ to 14 ounces, coconut milk
- ½ cup golden raisins
- 1 tablespoon curry powder
- 16 ounces frozen Asian vegetable blendfresh broccoli, snap peas, carrots1:1fresh texture
extends cooking to 7-10 minutes
- 6 cups cooked toasted almond rice pilaf or toasted pine nut couscous(optional)
- salt, to taste(optional)
Instructions
- 1
Combine beef, coconut milk, raisins, and curry powder in stockpot; bring to a boil.
- 2
Reduce heat, cover tightly, and simmer until beef is fork-tender.
- 3
Stir in frozen vegetables and bring to a boil.
- 4
Reduce heat to medium and cook uncovered, stirring occasionally, until vegetables are just tender.
- 5
Serve beef mixture over couscous if desired. Season with salt.
Tips
Stir vegetables occasionally to ensure even cooking and prevent sticking.
Beef continues to tenderize during simmering; 1 hour 45 minutes to 2 hours 15 minutes is typical for fork-tender texture.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop, adding water if liquid has reduced.
Prepare through step 1 up to 1 day ahead; cool, cover, and refrigerate. Finish steps 2-4 when ready to serve.
Serve over toasted almond rice pilaf or pine nut couscous. Garnish with fresh cilantro or scallions if desired.
Common Mistakes
Do not skip the cover during initial braising to avoid excessive evaporation and dry beef.
Do not overcook vegetables; stop at just-tender stage to avoid mushy texture.
Do not add salt until end; coconut milk and vegetables may contribute sodium.
Substitutions
extends cooking to 7-10 minutes