Fifol/Whyg Stew

Dinner tonight! Turned out so well, thought I'd share. =)

Scrounging around post-midevening-snack, I realized that whatever I made for dinner, I'd have to eat all of, since there's no more room in the fridge. So instead of opening anything new, I combined what was already there! It wasn't meant to be a stew, but that's what happened, and it's darned tasty.

Fifol/Whyg (Fridge is full of leftovers/What've you got) Stew

Ingredients:

• 1 bottle Yellow curry simmer sauce (I used Thai Kitchen brand; no funky additives) **
• 6-12oz. Ground beef
• 4 Carrots
• 1 Handful of green beans (or whatever veggies you have on hand)
• 1c. White wine (of the savory variety; I used a California Sauvignon Blanc)

Materials:

• Large saucepan
• Lid for saucepan (optional)
• Stirring spoon

Directions:

1. Pour bottle of curry sauce into saucepan, and bring to a boil over medium-high heat.
2. Add ground beef, and cook until no pink shows, stirring frequently to coat.
3. While the beef is cooking, chop carrots into bite-sized pieces, and rinse/de-funkify/de-endify the green beans. (I like to cut the carrots into workable lengths, then quarter them lengthwise before slicing. Makes it so much faster!)
4. Once the meat is no longer rare, add the vegetables, stirring frequently, until liquid is reduced by about half. 
5. Add the wine and return to a boil.
6. Cook until vegetables are at a tenderness you prefer (2-5 minutes). 
7. Serve, and enjoy! =) I imagine this would be good over rice (as most things tend to be), but I was too lazy to make a pot. 

** To make your own curry sauce, start with a base of beef or chicken stock, and add chili, coconut milk, galangal (or ginger), shallot, and cumin to taste. Included in the ingredients of the Thai Kitchen variety are as follows: Coconut Milk, Sugar, Yellow Curry Paste (Garlic, Red Chili Pepper, Lemongrass, Galangal (Thai Ginger), Salt, Shallot, Cumin, Soybean Oil, Spices), Fish Sauce (Anchovy Extract, Salt, Sugar)