Asian Braised Beef with Vegetables
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Total Recipe Time: 2 to 2-1/2 hours
Makes 6 servings
2-1/2 pounds beef Stew Meat, cut into 1-1/2-inch pieces
1 can (13-1/2 to 14 ounces) coconut milk
1/2 cup golden raisins
1 tablespoon curry powder
1 package (16 ounces) frozen Asian vegetable blend
6 cups cooked toasted almond rice pilaf or toasted pine nut couscous (optional)
|1.||Combine beef, coconut milk, raisins and curry powder in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.|
|2.||Stir in frozen vegetables; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are just tender, stirring occasionally.|
|3.||Serve beef mixture over couscous, if desired. Season with salt.|
Cook's Tip: Two packages (5.6 ounces each) toasted pine nut couscous mix or 2 packages (6.6 ounces each) toasted almond rice pilaf mix yield approximately 6 cups cooked couscous.
Nutrition information per serving: 412 calories; 23 g fat (16 g saturated fat; 4 g monounsaturated fat); 73 mg cholesterol; 46 mg sodium; 23 g carbohydrate; 2.1 g fiber; 3 g protein; 4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.7 mg iron; 20.6 mcg selenium; 6.2 mg zinc.
This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc.