It seems like we make a lot of beef stew. There's this beer and beef stew, this french beef stew, and now Indonesian Beef Stew. There are two reasons for this: they are all very different and we really like beef stew. Even Cal understands how it is.
So, onto the recipe. We found this in Williams-Sonoma's Slow Cooker book.
1/4 c canola oil
3 lb cut-up stew beef
1 yellow onion, chopped
2 c unsweetened shredded coconut
(we used sweetened...)
1 Tbsp light brown sugar
1 Tbsp coriander
1 1/2 tsp cumin
4 c coconut milk
salt and pepper
1. Heat oil in a large skillet. Add beef and onion and cook until onion is softened and beef is not red (about 4 minutes).
Cornelius' tip: You might have to do this in two batches. Even if it all fits in your pan, it is probably still easier if you do it in two batches.
2. Sprinkle with shredded coconut, brown sugar, coriander, cumin, and 1 tsp each of salt and pepper. Continue sauteing until the meat and coconut are browned (about 5-7 minutes).
Cornelius' tip: We mixed up the coconut and spices in a bowl so they were ready to just pour in all at once.
3. Put beef mixture in slow cooker.
3. Add the coconut milk to the pan, raise the heat to high, and deglaze (scrape up all the bits). Bring the coconut milk to a boil.
4. Add coconut milk to the slow cooker.
5. Cover and cook on high for 4 hours or low for 8 hours.
6. Serve over rice.
This meal was really fantastic. It reheated well all week. We were afraid we might get tired of the flavor after a few leftover lunches, but we never did.