Stewed Beef

The thing I do like about the weather getting colder outside is that I start to make more hardy, warm foods. This meal was made completely with my boyfriend, Stephen, in mind. In fact, I don't know that I would have ever thought to make something like this if wasn't for him. It involves 3 of his favorites: beef, a thick spicy sauce, and coconut rice.

Stewed Beef

2 1/2 lbs. stew meat

1/4 c. flour

1/2 onion, thinly sliced

1 garlic clove, minced

1/2 c. red wine

1 can beef broth

Salt and pepper

2 T. paprika

1 T. chili powder

2 t. cumin

1 t. garlic powder

2 t. onion powder

1/2 t. ground red pepper

In large pot, saute onions over medium heat for 4 minutes. Toss stew meat with flour to coat beef. Add garlic to pot. Add meat and increase heat to medium high. Cook meat for 3 minutes on each side. Mix in paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper and ground red pepper. Add red wine, using a wooden spoon, scrape the brown bits off the bottom of the pot. Let wine reduce and add beef broth plus 1/2 cup of water. Bring to boil and reduce to simmer. Cover and let simmer for 1 hour.

Coconut Rice

1 can coconut milk

2 c. uncooked instant rice

1/2 bunch scallions, chopped

Salt

In medium pot, bring coconut milk and 1/4 cup water to boil. Stir in rice, salt and scallions. Cover and let sit for 7 minutes or until all liquid is absorbed.