Curried Beef Stew

Ingredients

• 1  bay leaf 
• 1 pound beef stew meat 
• 1.5 cups carrots 1-inch-thick sliced ()
• 1 cup celery 1-inch-thick sliced ()
• 1 stick cinnamon (3-inch)
• 1 tablespoon curry powder 
• 2 tablespoons ginger fresh minced peeled
• 4  garlic cloves peeled
• 0.5 cup green onions chopped
• 0.5 cup coconut milk light
• 3 tablespoons soya sauce low-sodium
• 14.3 ounce low-salt beef broth canned
• 8 ounce pre mushrooms 
• 3 tablespoons orange juice fresh
• 2  serrano chiles seeded finely chopped
• 2 cups sweet potatoes and into cubed peeled (1-inch)
• 1 tablespoon thai chile sauce 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. To prepare paste, combine first 6 ingredients in a blender; process until smooth. Spoon into a bowl.
2. To prepare stew, heat a Dutch oven coated with cooking spray over medium-high heat.
3. Add beef; cook 5 minutes, browning on all sides.
4. Remove from pan.
5. Reduce heat to low; add oil to pan.
6. Add paste; cook 2 minutes, stirring frequently.
7. Add curry, cinnamon, and bay leaf; cook 30 seconds, stirring constantly. Stir in beef, soy sauce, and broth. Increase heat to medium-high. Bring to a boil; cover, reduce heat, and simmer 1 hour.
8. Add sweet potato, carrot, celery, and mushrooms. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until beef and vegetables are tender.
9. Remove from heat; stir in coconut milk. Discard cinnamon stick and bay leaf.