1 onion, sliced
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds boneless stewing beef ,cut into 2-inch cubes
2 carrots, peeled and medium diced
SAUCE:
1 14-ounce can coconut milk
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped for garnish (optional)
2 tablespoons chopped fresh cilantro, for garnish (optional)
Lay the sliced onion in the bottom of a 6-quart slow cooker.
Preheat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add butter and olive oil and wait a minute for the fat to get hot. Generously season the beef with salt and pepper. In batches, add the stewing beef to the skillet. Sear until beef is completely browned on all sides. As beef is finished cooking, transfer to the slow cooker. Continue seasoning and cooking beef until it's all browned and in slow cooker.
Add the carrots on top of the beef in the slow cooker.
In a large bowl, combine the coconut milk, curry powder, ginger, garlic powder, sugar, soy sauce, salt and pepper.
Cover and cook on low for 8 hours, or on high for 5 hours.
Serve over rice or noodles and garnish with cilantro and green onions.