Creamy Spiced Beef Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 18 ozs Beef fillet
- 2 Sweet potato
- 7 ozs Thai Eggplant
- 2 scallions
- 11 ozs button Mushrooms
- 9 ozs fresh Broad bean
- 2 ½ cups Beef stock
- 1.333 cups Coconut milk
- 4 Tbsps yellow Curry paste
- salt
- freshly ground Black pepper
- 1 generous pinch chili spice mixture
- 1 generous pinch ground garlic cloves
Preparation steps
1.
Boil the sweet potatoes in salted water until al dente, then peel and cut into bite-sized pieces. Wash the aubergines and pat dry. Rub the mushrooms with kitchen paper, peel if necessary and slice thinly. Wash the spring onions, cut off the roots and cut the white parts into rings. Wash the broad beans and boil until soft. Dab the beef fillet with vinegar and cut into small pieces. Heat the oil in a wok, add the vegetables and toss briefly. Add the fish stock, coconut milk, curry paste and spices and cook for about 5 minutes. Check the seasoning, then add the beef and cook gently until done. Serve in warmed bowls.
