Asian Braised Beef with Vegetables

Name: Asian Braised Beef with Vegetables
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: Stew Meat; coconut milk; golden raisins; curry powder; frozen Asian vegetable blend; couscous; salt

Tender beef is slow-cooked in coconut milk to make this hunger satisfying Asian beef and vegetable dish.

Cook Time: 2 hrs 30 mins

Servings: 8

Ingredients: 7

Cook Mode

Ingredients

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)
Salt

Preparation

Step 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.
Step 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.
Step 3

Serve beef mixture over couscous, if desired. Season with salt.

Nutrition Information

870 Calories

0 %*

3g SAT FAT

0 %DV**

51g PROTEIN

0 %DV

7 mg IRON

0 %DV

9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 870 Calories; 153 Calories from fat; 17g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.7 g Monounsaturated Fat;) 105 mg Cholesterol; 2060 mg Sodium; 132 g Total Carbohydrate; 1 g Dietary Fiber; 51 g Protein; 7 mg Iron; 571.2 mg Potassium; 11.1 mg NE Niacin; 0.6 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 9 mg Zinc; 36.8 mcg Selenium; 109.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.