African Beef Stew
Ingredients
- 2 lb boneless chuck roast, cut into 2-inch chunks
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 tsp ground cumin
- 2 tsp ground mustard
- 2 tsp green curry paste
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 (13.5-oz) cans coconut milk
- ¼ cup chopped fresh cilantro
Instructions
- Brown beef in hot oil in a large cast-iron skillet over medium-high heat; transfer to a 4-or 5-quart slow cooker.
- Stir in onion, carrots, cumin, mustard, curry paste, ginger, salt, black pepper, cayenne pepper, and coconut milk.
- Cover and cook on LOW 6 to 8 hours or until beef is tender. Stir in cilantro just before serving.
- Cool, label, and freeze any leftover soup in gallon zip-top freezer bags.
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