Curried Coconut Beef with Winter Vegetables - Just Dutch Oven Recipes

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Curried Coconut Beef with Winter Vegetables

1 tablespoon vegetable oil
2 pounds beef stew meat
1 large onion -- chopped (1 cup)
2 cloves garlic -- finely chopped
1 1/2 tablespoons curry powder
1 14 ounce can coconut milk -- (not cream of coconut)
1 tablespoon packed brown sugar
2 tablespoons lemon juice
3 medium carrots -- chopped (1 1/2 cups)
2 medium parsnips -- peeled and chopped (1 cup)
1 1/2 cups chopped peeled sweet potatoes
1 teaspoon salt
1/4 teaspoon pepper
chopped fresh cilantro -- if desired

Heat oven to 350. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.

Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.

Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

6 servings.