Singapore Beef Stew

Singapore Beef Stew

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  • 3 3/4 pound beef stew meat, trimmed of fat and cut into 1-inch pieces
  • 1/4 cup brown rice flour
  • 1 teaspoon garlic powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil
  • 3/4 yellow onion, cut into large dice
  • 2 teaspoons minced garlic
  • 1/2 stalk lemongrass, bias cut into 2-inch pieces
  • 1/4 cup lemon juice
  • 24 ounces canned coconut milk
  • 1 cup crushed tomatoes
  • 1 tablespoon cilantro, chopped (for garnish)


Preheat oven to 325˚F.

Toss beef in bowl with flour, garlic powder, garam masala, cardamom, cinnamon, allspice, salt and pepper. Bake on well-oiled baking sheet for 30 minutes, or until beef is browned.

Heat oil in a sauté pan over medium heat. Add onions and sauté over medium heat until soft, about 8 minutes. Add garlic and lemongrass and continue cooking for 2 minutes.

Add lemon juice, coconut milk and crushed tomatoes. Stir together and bring to a simmer. Add cooked beef, stir and simmer for about 1 hour. Garnish with cilantro.

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