Curry Coconut Beef and Rice

• 2lbs of cubed Beef (chuck roast
• 2 cans coconut milk
• Wild or brown rice
• One chopped onion
• 4-8 chopped garlic cloves
• Chopped Carrots
• Optional: chopped peppers, mushrooms
• 2 cups Beef stock (can make with bullion or soup base and water)

Start Rice

Wild or brown rice can take up to an hour depending on type of rice

Prep Meat

• Marinade in ¼ cup red vinegar, high temperature oil and pepper for 20 minutes
• Toss in plastic bag with flour – completely coat the meat

Cook

• Heat iron skillet to highest temperature
• Sear/brown meat and remove from skillet
• Brown onions and garlic – remove from skillet 
• Brown carrots,  (optional green peppers) remove from skillet
• Heat up pan again , deglaze with red wine
• Add beef stock + one can coconut milk
• Add meat & carrots (an- cook at 10-15 on medium

Start sauce

One can of coconut milk (instead of water called for on package)

Use water to fulfill the rest of the recipe liquid requirement

• Add Golden Curry 
• Add Garlic & Onion
• Add Optional Mushrooms
• Add pepper to taste

Combine

• Add Sauce to iron skillet with the browned meat

Serve over the rice.