11 May 2013, 3:53pm
Of Food and Love recipes:


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  • Of Food And Love: Coconut Curry Beef (perfect for Mother’s Day)

    I’ve made this recipe three times in the past two weeks.  That’s nuts.  And it’s not getting old either.

    Mother’s Day is tomorrow and guess what’s in my oven right now?  Yup.  A Dutch oven full of beef, spices, and onion all simmering coconut milk.  (we’re doing Mother’s Day a day early)

    This recipe is so easy even papa/dad can make it!  On the original recipe it says that prep time is only 20 minutes, I’d put it closer to 30.  By the the time you brown all the beef and saute the onions, you’re pushing close to a half hour.

    I buy my beef on sale and freeze it.  I’ve discovered that thawing the meat, then trying to brown it while it’s still partially frozen really defeats the process of browning.  To get a really good crisp to your beef, make sure you pat it dry before tossing it into the oil.  It works.  Trust me.

    The beef smells amazing, but once you put in the onions and start sauteing, the kitchen goes Mojo JoJo status.


    This is one of those recipes that will forever be a staple in our house.  It will be the one I pull out when I have plans to host a large party and it’s going to be one of the meals I’ll freeze and save for a rainy.  It’s that kind of meal.

    I serve it over Jasmine rice.  *drool*

    Coconut Curry Beef ::  courtesy of :: Shewearsmanyhats.com

    Serves 6 (I’d say only 4 if you have hearty eaters)

    • 2 tablespoons vegetable oil
    • 2 pounds beef chuck roast, cut into 2″ pieces
    • salt
    • 2 large onions, cut into wedges
    • 4 cloves garlic, minced
    • 2 teaspoons soy sauce
    • 1 tablespoon ground ginger
    • 1 tablespoon curry powder
    • 1 teaspoon ground cayenne pepper ( I only used a 1/4 tsp and it was perfect for the kids)
    • 1 13.6 ounce can light coconut milk
    • 2 tablespoons packed brown sugar
    • 1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)
    • 1 pint cherry tomatoes
    • optional, fresh cilantro for garnish, chopped


    1. Preheat oven to 275°F
    2. Add oil to a dutch oven or oven safe pot and warm over medium-high heat. Salt beef and brown on all sides. Work in batches if necessary. Remove remove from pan, set aside, covered.
    3. Saute onions in the pan for about 5 minutes.
    4. Reduce heat to medium, add soy, garlic, ginger, curry and cayenne and cook for about 2 minutes, stirring occasionally. Watch, being careful not to burn garlic.
    5. Add coconut milk and brown sugar and stir until combined well.
    6. Taste and adjust seasonings to taste.
    7. Add browned beef back to pan, stir to combine all together well. Cover and cook at 275°F for at least 3 hours (4-5 hours is even more better).
    8. Add bell pepper and tomatoes for final 15 minutes of cooking.
    9. Serve over jasmine rice, or favorite rice or pasta.
    10. Garnish with fresh chopped cilantro if desired


    I will be making it this week. Thanks!

    13 May 2013, 8:07am
    by Mommy Hobbies


    Mmm! Enjoy!


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