CURRIED COCONUT BEEF WITH WINTER VEGETABLES 1 tablespoon vegetable oil 2 pounds beef stew meat 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 1/2 tablespoons curry powder 1 can (14 ounces) coconut milk (not cream of coconut) 1 tablespoon packed brown sugar 2 tablespoons lemon juice 3 medium carrots, chopped (1 1/2 cups) 2 medium parsnips, peeled and chopped (1 cup) 1 1/2 cups chopped peeled sweet potatoes 1 teaspoon salt 1/4 teaspoon pepper Chopped fresh cilantro, if desired

Heat oven to 350°F. Heat oil in 4-quart ovenproof Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until brown.

Stir in onion and garlic. Cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.

Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

6 servings.

SERVE-WITH: For a cozy winter supper for family or friends, serve with a crisp green salad, warm dinner rolls and hot coffee, cider or tea.

1 Serving: Calories: 495 (Cal. from fat: 260), Fat: 29g (Saturated: 16g), Cholesterol: 80mg, Sodium: 510mg, Carbohydrate: 35g, Protein: 30g.

[Betty Crocker, Comfort Casseroles, January 2001]