Thai Beef Curry (4)


The word curry is used as a blanket term for spicy food when, in reality, there are many differences in ingredients and flavors. Indian curries tend to use blends of dry spices as a basis for their taste, whereas in Thailand a paste is used. There are many other countries that have curried dishes as part of their diet – the Philippines, Vietnam, Singapore, Indonesia, South Africa to name a few.
Red curry paste, as opposed to green or the harder to find and creamier yellow, is used in this recipe and the finished dish is fairly mild with the coconut milk offsetting some of the heat. This Thai Beef Curry is quickly prepared and there are lots of nice juices to soak up the rice, quinoa, noodles or whatever you wish to serve with it.

8 oz. flat iron steak – thinly sliced
1 shallot – thinly sliced and separated
1 red pepper – thinly sliced
2 large cloves of garlic – grated
4 oz. frozen peas
1 can of lite coconut milk
2 tbsp. Thai red curry paste
2 tbsp. peanut butter
1 tbsp. fish sauce
Juice of 1 lime
1 tbsp. cilantro – finely chopped, plus more for garnish

Prepare the first 4 ingredients on a chopping board.
In a mixing bowl pour in the coconut milk and whisk it together with the curry paste, peanut butter and fish sauce, then pour into a frying pan and bring to a boil.
When boiling add the steak, shallot, red pepper and garlic to the curry sauce, turn down to a simmer,let ingredients cook for about 7 minutes then add the peas, lime juice and cilantro and cook for a further 3 minutes or until meat is cooked through.
Sprinkle with a little cilantro for garnish and serve.


Beef Stew with Cranberries and Horseradish (4)


Stews do very well in a slow cooker. However, I always start off by browning the vegetables and searing the beef on all sides before I add them into the pot because this gives the stew a better flavor. The vegetables – onion, carrots and celery – are basically a ‘mirepoix’, a French term describing the combination of vegetables used as a base for many soups and stews. The ratio of the vegetables is 2 parts onion to 1 part each of carrots and celery. I cooked the stew in a slow cooker for 6 hours, then I removed the beef from the pot, pureed three-quarters of the sauce and then put them all back together.

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

8 oz. onion – chopped

2 large cloves of garlic – grated

4 oz. carrots – chopped into small pieces

4 oz. celery – chopped into small pieces

6 oz. frozen cranberries

2 pounds stewing beef – cut into bite size pieces

2 cups beef broth

1 cup of red wine

2 tbsp. redcurrant jelly

3 tbsp. prepared horseradish

Heat 1 tbsp. oil seasoned with salt and freshly ground pepper in a skillet and when sizzling add the onion and let cook for a few minutes before adding the garlic, carrots and celery.

When the vegetables are nicely browned place them in the bottom of the slow cooker pot and cover with the cranberries.

Add the second tbsp. of oil, seasoned with salt and freshly ground black pepper, to the skillet and when sizzling add half of the meat  and sear until browned on all sides, then add to slow cooker. Repeat with the other half of the beef.

Pour in the beef broth and red wine then add the redcurrant jelly and horseradish and cook on low heat for 6 hours.


Jo’s Thai Beef (4)


A mild dish inspired by Thai flavors. Because the flank steak is cut into thin strips it doesn’t take long to cook.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – chopped

2 large cloves of garlic – grated

1 x 13.66 fl. oz. can of lite coconut milk

2 tbsp. Thai Red Curry Paste

4 tsp. Thai fish sauce

2 tbsp. crunchy peanut butter

1 tsp. Five Spice powder

8 oz. flank steak – cut into thin strips

1 red pepper – diced

4 oz. broccoli florets

1 cup of peas

1 cup of beef broth
Heat seasoned oil in a cast iron casserole dish and when sizzling add the onion and let soften and brown a little bit, then add the garlic.

In a small mixing bowl mix together a little coconut milk, the red curry paste, fish sauce, peanut butter and five spice powder and set aside.

Add the flank steak to the casserole dish and quickly sear.

Toss in the red pepper, broccoli florets and peas.

Add the sauce mixture, rest of the coconut milk and the beef broth.

Stir well, bring to a boil and simmer for 10 – 15 minutes depending on size of the flank steak strips