Sunday Pot of Awesome

18 Jan

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Behold this thing of beauty; this vision in orange.

We recently spied this in our friend’s cupboard and gasped.

“That old thing? Never use it,” she said.

Quelle horreur. This vintage flame-coloured Le Creuset 4.5 quart with loop handle lid and scalloped side handles sitting unused? Time for a project!

This dish is perfect for dinner with a friend with enough leftover for Monday’s lunch.

COCONUT BEEF CURRY
1 lb package of stewing beef (plus flour/salt/pepper for dredging)
1 tbsp (or more) canola oil
½ onion, chopped
2-3 cloves of garlic, minced
1 tbsp paprika
1 tbsp cumin
1 tsp cinnamon
1-2 tbsp tomato paste
2 tsp red curry paste (or curry powder)
2 handfuls of baby white potatoes (or more) sliced in two
2-3 carrots, cut into chunks
1 small can coconut milk
½ cup of water or beef broth
scoop of honey or apricot jam: optional
Chopped cilantro
Lime

Heat oven on 275*F

Dredge beef in flour seasoned with salt and pepper. In enamel-covered cast iron pot (looking at you, vintage orange Le Creuset), heat canola oil over medium-high heat. In batches, add beef and cook for 2 to 3 minutes per batch or until browned on two sides. Take care not to crowd the pan so they will brown and not steam. Remove and reserve beef on a plate to collect juices.

a62d87ea-328c-49f2-8042-7dee87baeed9Splash a bit more oil in pot, and add onions, garlic, paprika, cumin, cinnamon, curry paste, and tomato paste (or curry powder). Saute for 2 minutes or until fragrant. Add coconut milk, water or beef broth; mix well. Add carrots and potatoes.

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Add beef and liquid (and Sunday’s surprise guest star, sliced mushrooms).

Cover and put in oven for two and half to three hours, or until vegetables are tender and stew is bubbling.

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Note: time this so the curry can rest to nearly room temperature. Take out of oven and let cool as you start to make the rice. Salt/pepper to taste. Serve over hot rice and top with cilantro and a squeeze of lime.

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The verdict via text message: “OMG this is the best dinner ever!”

Next up: boeuf Bourguignon, scaled to fit this pot!

Do you have any recipes scaled for a 4.5 quart pot? Let us know!

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