Curried Beef Stew

• Paste:
• 1/2 cup chopped green onions
• 3 tablespoons fresh orange juice
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon Thai chile sauce
• 4 garlic cloves, peeled
• 2 serrano chiles, seeded and finely chopped
• Stew:
• Cooking spray
• 1 pound beef stew meat
• 1 teaspoon vegetable oil
• 1 tablespoon curry powder
• 1 (3-inch) cinnamon stick
• 1 bay leaf
• 3 tablespoons low-sodium soy sauce
• 1 (14 1/4-ounce) can low-salt beef broth
• 2 cups (1-inch) cubed peeled sweet potato
• 1 1/2 cups (1-inch-thick) sliced carrot
• 1 cup (1-inch-thick) sliced celery
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup light coconut milk

1. To prepare paste, combine first 6 ingredients in a blender; process until smooth. Spoon into a bowl.
2. To prepare stew, heat a Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan.
3. Reduce heat to low; add oil to pan. Add paste; cook 2 minutes, stirring frequently. Add curry, cinnamon, and bay leaf; cook 30 seconds, stirring constantly. Stir in beef, soy sauce, and broth. Increase heat to medium-high. Bring to a boil; cover, reduce heat, and simmer 1 hour.
4. Add sweet potato, carrot, celery, and mushrooms. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until beef and vegetables are tender. Remove from heat; stir in coconut milk. Discard cinnamon stick and bay leaf.

green onions, orange juice, fresh ginger, chile sauce, garlic, serrano chiles, cooking spray, meat, vegetable oil, curry powder, cinnamon stick, bay leaf, soy sauce, lowsalt beef broth, carrot, celery, mushrooms, light coconut milk

Taken from www.myrecipes.com/recipe/curried-beef-stew (may not work)