Yield: 6 Servings
|1½ pounds||Beef Stew Meat -- cut in 3/4|
|\N \N||In peices|
|2 tablespoons||Cooking Oil|
|1 medium||Onion -- chopped|
|1 \N||Clove Garlic -- minced|
|1 \N||Coconut -- fresh|
|16 ounces||Tomatoes, Canned -- cut|
|1 teaspoon||Ground Coriander|
|9 ounces||Green Beans, Frozen -- cut|
|1 cup||Long-Grain Rice|
|1 cup||Chopped Peanuts -- unsalted|
In a large saucepan or dutch oven brown beef, half at a time , in hot oil; remove and set aside reserving drippings. In drippings cook onion and garlic until tender but not brown . return all meats to saucepan ; Drain off fat. Puncture eyes in base of coconut . drain milk from coconut; add enough water to coconut milk to measure 2 cups liquid per coconut. Stir coconut liquid ,undrained tomatoes , salt, and coriander into meat mixture.
bring to boiling ; reduce heat . cover ; simmer about 1 hour. Stir in beans , rice , and peanuts . Simmer covered for 25 to 30 minutes or until liquid is absorbed and meat and rice are tender.
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