I used some leftover coconut milk for this stew, which creates a wonderfully creamy stew, a bit like adding mushroom sauce to beef. Stews always improve overnight, so I prefer making it the day before I wish to eat it (also because when I come home from work I don’t want to let something simmer 2.5 hours before I can eat).
- 175gr stewing beef
- 1 tsp sunflower oil
- 1 tsp flour
- 1 red onion, chopped
- 1/2 stock cube
- 150ml coconut milk
- 150ml water
- 1 carrot (70gr), in 5mm cubes
- 200gr Swiss brown mushrooms
Serves 1 as part of the Budget Challenge
Cut the beef into chunks. Heat the oil in a thick bottomed sauce pan, preferably non stick (coconut milk sticks much easier than regular stewing liquids). Since it’s a 1 person portion, you can’t use a regular large stewing pan.
Make sure the oil is very hot when you add the beef, you want some browning to happen before the liquids of the meat come out. Bake brown on a high flame for a few minutes, then add the flour. Stir well and add the onion. Bake 2 minutes on a relatively high flame to get a bit more browning flavours. Then add the stock cube, water and coconut milk, as well as the chopped carrots.
Leave to simmer for 2 hours, stirring occasionally. Be careful, coconut milk wants to burn if you don’t pay attention (I once had a coconut beef stew burn, then I poured it into another pan and let the black parts soak, only to have the second pan burn as well. This was mainly due to me being a notorious multitasker who then accidentally forgot about the pan of beef on the stove…)
Add the mushrooms and leave to simmer for 30 minutes more.
Serve with some potatoes.