Preparation time: 10 minutes Cooking time: 3.25 hours Servings: 8
Ingredients
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2 tbsp butter
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2 tomatoes, chopped finely
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2 tbsp curry powder
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2.5 cups unsweetened coconut milk
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0.5 cup homemade chicken broth
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2.5 pounds (40 oz / 1134 g) grass-fed beef chuck roast, cubed into 1-inch size
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Salt and ground black pepper, as required
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0.25 cup fresh cilantro, chopped
Directions
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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.
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Stir in the coconut milk and broth, and bring to a gentle simmer, stirring occasionally.
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Simmer for about 4–5 minutes.
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Stir in the beef and bring to a boil over medium heat.
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Adjust the heat to low and cook, covered, for about 2.5 hours, stirring occasionally.
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Remove from heat. With a slotted spoon, transfer the beef into a bowl.
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Set the pan of curry aside for about 10 minutes.
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With a slotted spoon, remove the fats from the top of the curry.
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Return the pan to medium heat.
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Stir in the cooked beef and bring to a gentle simmer.
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Adjust the heat to low and cook, uncovered, for about 30 minutes or until the curry reaches your desired thickness.
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Stir in salt and black pepper and remove from the heat.
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Garnish with fresh cilantro and serve hot.
Nutrition
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Calories: 666
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Net Carbs: 3.2 g
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Total Fat: 53 g
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Saturated Fat: 27 g
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Cholesterol: 154 mg
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Sodium: 204 mg
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Total Carbs: 4.1 g
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Fiber: 0.9 g
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Sugar: 2.8 g
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Protein: 38.8 g
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