Heavenly Sweet Potato, Beef & Coconut Stew

Colder months certainly make me crave warming stews and hearty homemade food, this recipe satisfies those cravings beautifully! This Sweet Potato, Beef and Coconut Stew is very tasty and the addition of the coconut milk creates a lovely creamy, flavoursome sauce. It has been a firm favourite in our house for a few years now and to my delight it is a hit with the little ones too. It couldn’t get much easier as you can simply leave it in the slow cooker whilst you crack on with your daily activities. If you have any leftovers it is ideal for lunch the next day served alongside crusty bread or freshly prepared couscous.

 

Slow Cooked Sweet Potato Stew

 Prep Time: 15 minutes    |   Cooking Time: 8-10 Hours    |    Serves 6

Ingredients:

2 Tbsp olive oil
700g Stewing beef cut into 2-inch chunks
2 Tbsp Plain flourSlow Cooked Sweet Potato, Beef and Coconut Stew
1 Large onion, chopped
1 Large sweet potato, sliced into large chunks
400ml Full fat coconut milk
100g Frozen peas
1 1/2 Tbsp Curry powder
1 tsp Ground ginger
1 tsp Ground coriander
1 Garlic clove – crushed
1 Tablespoon brown sugar
1 1/2 Tablespoon fish sauce (or soy sauce)
Salt and pepper, to taste

Method:

  1. In a bowl mix the stewing steak together with the flour and black pepper ensuring each piece has a floury coating.
  2. In a pan, heat the olive oil over a medium-high heat and quickly brown the steak on all sides, just a few minutes will suffice. Add the onions, garlic, ginger, coriander and curry powder to the pan and heat for a further minute.
  3. Place the ingredients into a slow cooker and add the sweet potatoes on top.
  4. In a bowl, mix together half the coconut milk plus the sugar and fish sauce. Pour over the beef and sweet potatoes.
  5. Pop on the lid and cook on low for 8-10 hours. Cover & store the remaining coconut milk in the fridge.
  6. 20 Minutes before the end of cooking add the frozen peas to the slow cooker and the remainder of the coconut milk. Stir gently so the peas are emerged in the sauce. If you put them in too early they will loose their vibrant green colour. Cover and allow to continue cooking for 20 minutes or until hot.
  7. Add more sugar, salt and pepper to taste, serve straight away.
  8. Best served with basmati rice.

Author Tips….

Substitute the olive oil for a coconut oil, it works really nicely and creates a stronger coconut flavour to the dish.

We’ll be adding more recipes for delicious slow cooked dishes on our blog. Be sure to keep an eye out for all our tasty recipes. You’ll be surprised how easy it is to create healthy, homemade nutritious food without slaving over hot pans.

Happy Stew Making Everyone!

Lorraine

A lover of food, travel & all things creative. Since graduating with a BA Hons in Product & Industrial Design, I have spent the past 15 years working within the design industry. I enjoy flicking through cookbooks, design magazines & Pinterest searching for new recipes & home décor ideas!