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    Fragrant Kerala-Style Beef Stew

    By | Shine Food – Wed, Nov 21, 2012 12:12 PM EST

    Photo by Romulo YanesPhoto by Romulo YanesBy Bon Appétit

    Kerala-Style Beef Stew
    Recipe by Asha Gomez
    4 servings
    active: 25 minutes
    total: 1 1/2 hours


    This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor with very little work. "It's a complete meal, a one-dish wonder," Gomez says.






    Ingredients
    3 tablespoons vegetable oil, divided
    1 1/2 pounds beef chuck, cut into 1" pieces
    Kosher salt
    1 teaspoon coarsely ground black pepper plus more for seasoning
    5 garlic cloves, chopped
    3 serrano chiles, seeded, chopped
    1 1x1-inch piece ginger, peeled, thinly sliced
    1 teaspoon ground turmeric
    3 cups low-salt chicken broth
    1/2 pound small carrots, scrubbed or peeled, halved lengthwise
    1/2 pound baby red-skinned potatoes (about 1 1/2"-diameter), halved, or quartered if large
    1/4 pound frozen, thawed pearl onions, halved
    2 cups canned unsweetened coconut milk
    Cilantro sprigs

    Ingredient info:
    Canned unsweetened coconut milk is sold at Indian, Latin, and Southeast Asian markets and many supermarkets.

    Preparation
    Heat 1 1/2 Tbsp. oil in a large heavy pot over medium-high heat. Season beef with salt and pepper. Working in 2 batches and adding remaining 1 1/2 Tbsp. oil between batches, add beef and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer beef to a plate.

    Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 tsp. pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved beef; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.

    Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes. Stir in coconut milk.

    Divide among bowls. Garnish with cilantro.

    Visit Bon Appétit to see more hearty soups and stews.

    More from Bon Appétit:

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