I found this kerala-style beef stew recipe in the September issue of Bon Appetit magazine that I wanted to share with you before giving it a second try. Last time I shared a tasty Gazpacho recipe I received lots of suggestions that I incorporating the second time around and it turned out even better that the first time.
I love that this recipe is a one-dish meal — that means fewer dishes to wash! You can also use a crock pot to make this. It’s better to make this dish on the weekends as it’s easy to make, but the whole process takes about 1 hour. Freeze the leftovers for quick and easy weeknight dinners!
3 tablespoons veggie oil
1 ½ pounds beef chuck, cut into 1″ pieces
1 teaspoon black pepper
5 garlic cloves, chopped
3 serrano chiles, seeded (unless you like spicy food) and chopped
1 quarter inch piece of ginger, peeled and grated
1 tsp. ground turmeric
3 cups chicken broth
½ pound of carrots, peeled, halved lengthwise and then halved again
½ pound baby red-skinned potatoes, halved
¼ pound pearl onions
2 cups canned unsweetened coconut milk
Heat 1 ½ tablespoon of oil in a large heavy pot over medium-high heat. I used my cast iron pot and it helped to shave a few minutes of the cooking time. Season beef with salt and pepper. Sear beef in two batches so it doesn’t steam. Use the remaining oil for the second batch. Transfer beef to plate after 5 minutes or when all sides are browned.
Then stir in garlic, chiles, and ginger and cook for 2 minutes. Add 1 teaspoon of pepper and tumeric, and cook until fragrant. Add broth and the beef you set aside. Make sure to scrape up the yummy brown bits left behind by adding the broth. Reduce heat to medium-low, cover pot , and simmer for about 45 minutes. Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender. About 15-20 minutes. Stir in the coconut milk. Garnish with cilantro.
I’d love to hear if you have any suggestions to amp up the flavor. Let me know in the comments!