Coconut Beef Stew with Cilantro and Mint for 4

Coconut Beef Stew with Cilantro and Mint
3 pounds stewing beef pieces
1 onion
Scallions
2 Tbs fresh ginger
1/2 pound criminis or sliced portobellos
3 carrots
2 Tbs tomato paste
2 garlic cloves
2 cups chicken or beef stock
1 can unsweetened coconut milk
1/2 cup chopped cilantro
1/2 cup chopped mint
Lemon zest
Vegetable oil, salt, pepper

Adapted from Zov: Recipes and Memories from the Heart.

Brown the beef on all sides in the vegetable oil in a large pot set to medium high. Remove the meat from the pan and set aside, turn down the heat to medium and add the diced onion, half a bunch of chopped scallions, diced ginger, sliced carrot and sliced mushrooms. Scrape up the bits from the beef and cook until the onion turns translucent.

Add the garlic, tomato paste, stock, coconut milk and herbs. Return the meat to the pan and bring to a simmer, cover and keep a low simmer for an hour. Uncover, and simmer another half hour until the liquid reduces by about half. Season with salt and pepper.

Serve with potatoes or rice and top with herbs, chopped scallion and lemon zest.