Beef Curry

Preparation time: 10 minutes Cooking time: 3.25 hours Servings: 8

Ingredients

• 2 tbsp butter

• 2 tomatoes, chopped finely

• 2 tbsp curry powder

• 2.5 cups unsweetened coconut milk

• 0.5 cup homemade chicken broth

• 2.5 pounds (40 oz / 1134 g) grass-fed beef chuck roast, cubed into 1-inch size

• Salt and ground black pepper, as required

• 0.25 cup fresh cilantro, chopped

Directions

1. Melt butter in a large pan over low heat. Cook the tomatoes and curry powder for about 3–4 minutes, crushing the tomatoes with the back of a spoon.

2. Stir in the coconut milk and broth, and bring to a gentle simmer, stirring occasionally.

3. Simmer for about 4–5 minutes.

4. Stir in the beef and bring to a boil over medium heat.

5. Adjust the heat to low and cook, covered, for about 2.5 hours, stirring occasionally.

6. Remove from heat. With a slotted spoon, transfer the beef into a bowl.

7. Set the pan of curry aside for about 10 minutes.

8. With a slotted spoon, remove the fats from the top of the curry.

9. Return the pan to medium heat.

10. Stir in the cooked beef and bring to a gentle simmer.

11. Adjust the heat to low and cook, uncovered, for about 30 minutes or until the curry reaches your desired thickness.

12. Stir in salt and black pepper and remove from the heat.

13. Garnish with fresh cilantro and serve hot.

Nutrition

• Calories: 666

• Net Carbs: 3.2 g

• Total Fat: 53 g

• Saturated Fat: 27 g

• Cholesterol: 154 mg

• Sodium: 204 mg

• Total Carbs: 4.1 g

• Fiber: 0.9 g

• Sugar: 2.8 g

• Protein: 38.8 g