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.

Nutritional Information
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.
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