Thai Red Curry Beef Stew

Directions

1. Preheat oven to 300 degrees.

2. Place the beef in a large bowl and season with 1 Tb of WST Thai Red Curry, ginger and garlic. Mix well. Set aside.

3. In an oven-proof sauté pan, heat coconut oil on medium heat. Add the onions, stir every so often. Cook until the onions start to soften. Add beef and sauté until any liquid evaporates. Add additional oil if necessary. Once beef starts to brown add tamari. Sauté until the onions and beef are browning at the edges, about 5 minutes.

4. Add the tomatoes, 2 cups of broth, and the remaining 2 Tb of WST Thai Red Curry. Stir.

5. Transfer pan to the oven uncovered and cook for 1 hour or until the liquid has reduced and the beef is tender.

6. Take pan out of the oven and place on stove. Add the bok choy and carrot, stir. Put the pan back in the oven for 10 mins or until the greens are soft. Remove from the oven and add the fish sauce, a can of coconut cream, and the remaining 2 cups of broth to the pan. Return to a simmer, and then remove from the heat.

7. Spoon beef curry into bowl. Top with rice. Sprinkle with herbs and other suggested garnishes.