Thai Red Curry Beef

• 2 pounds lean beef stew meat 
• 1/8 teaspoon salt 
• 2 cups finely chopped onion (1 onion) 
• 2 colored peppers sliced
• 1 can mushrooms
• 4 garlic cloves, minced
• 3/4 cup lower-sodium beef broth 
• 1 tablespoon dark brown sugar
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1 jalapeno pepper, minced
• 2 cups bagged baby spinach leaves
• 2 T corn starch
• 2 T water

 
 

1.  Heat a large dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. remove meat from pan and sprinkle with salt.
2.  Return pan to medium-high heat. Add onion,peppers and garlic; saute 5 minutes or until tender. Return beef to pan and add mushrooms. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook in a 325* oven for 1 1/2 hours.
3. Remove from oven and stir in spinach. 
4. Combine corn starch and water, stir into Curry
5. Serve over rice.