Thai Beef Stew

Yum! With local beef, potatoes, and onions available through much of the winter, I'll be making this again! At this time of year, you could brighten it up with some additional vegetables, like carrots or chopped red pepper, added near the end. You can get Thai curry paste (both red and green) at most grocery stores these days.

1 Tbsp canola oil
1 lb stew beef, in bite-sized cubes
1 tsp ground cinnamon
1/2 tsp ground cardamom
1-2 tsp Thai red curry paste, dissolved in 2 Tbsp water
2 (14-oz) cans light coconut milk
3 bay leaves
2 Tbsp brown sugar
2 tsp salt
1 1/2 lbs potatoes, cubed
1 large onion, sliced lengthwise
Water and/or beef stock
1 - 1 1/2 Tbsp lime juice
Roasted unsalted peanuts (optional)

Heat a the canola oil in a soup pot. Add the beef and brown all over. Add the cinnamon and cardamom and saute for a minute or two. Stir in the curry paste in water, then the coconut milk. Add the bay leaves, brown sugar, and salt. Simmer for 45-60 minutes, covered.

Add the potatoes and onion to the pot, plus enough water or stock to comfortably cover everything. Add the lime juice. Bring to a boil, then simmer until vegetables are tender, about another 15-20 minutes.

Add peanuts to bowls at the table if desired.

Serves 4-6.