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Beef Pilau

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Ingredients

Adjust Servings:
1 1/2 lbs beef stew meat, cut into 3/4 inch pieces
2 tablespoons cooking oil
1 medium onion, chopped
1 garlic clove, minced
2 cups coconut milk
1 (16 ounce) can tomatoes, diced
1 teaspoon salt
1 teaspoon ground coriander
1 (9 ounce) package frozen cut green beans or (9 ounce) package frozen okra, cut up
1 cup long grain rice
1 cup unsalted peanuts, chopped

Nutritional information

836.9
Calories
357 g
Calories From Fat
39.7 g
Total Fat
20.3 g
Saturated Fat
72.6 mg
Cholesterol
524 mg
Sodium
90.9 g
Carbs
4.4 g
Dietary Fiber
54.6 g
Sugars
33.5 g
Protein
387g
Serving Size

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Beef Pilau

Features:
    Cuisine:

    We really enjoyed this meal and was delighted that DH gave it thumbs up. used the green bean option and used sirloin because it was what I had on hand. Clean plates all around! Made for CQ4

    • 120 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Beef Pilau, Great use of beef stew meat! Wonderful beef stew with coriander, coconut and tomatoes This is a dish from East Africa, but has lots of Indian influence It combines the Indian spice coriander with several classic African ingredients peanuts, coconut, tomatoes, and green beans I think you could substitute okra for the green beans if you wanted to , We really enjoyed this meal and was delighted that DH gave it thumbs up used the green bean option and used sirloin because it was what I had on hand Clean plates all around! Made for CQ4


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    Steps

    1
    Done

    Brown Beef in a Dutch Oven, Half at a Time, in Hot Oil. Remove and Set Aside, Reserving Drippings. in Drippings, Cook Onion and Garlic Till Tender but not Brown. Return All Meat to Dutch Oven. Drain Off Fat.

    2
    Done

    Add Coconut Milk, Undrained Tomatoes, Salt and Coriander Into Meat Mixture. Bring to Boiling, Reduce Heat. Cover, Simmer About 1 Hour.

    3
    Done

    Stir in Beans (or Okra), Rice and Peanuts. Simmer, Covered, For 25 to 30 Minutes or Until Liquid Is Absorbed and Until Meat and Rice Are Tender.

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