Fragrant Kerala-Style Beef Stew
By 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.
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