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Hey food lovers!
Are you in the mood for something warm and comforting? I’ve got just the recipe for you!
Today, I’m sharing my take on Kerala beef stew.
This dish is rich, flavorful, and full of spices that will make your taste buds dance.
Perfect for a cozy dinner or to impress your friends!
Get ready to dive into some deliciousness!
Suggestions for Ingredient Substitution
For a vegetarian version, beef can be replaced with firm tofu or seitan. Use 900g of either, cut into cubes and pan-fry before adding to the stew. This maintains a hearty texture while providing plant-based protein. Beef broth can be substituted with vegetable broth for a fully vegetarian dish.
Coconut milk can be swapped with cashew cream for those with coconut allergies. Blend 1/2 cup soaked cashews with 1/2 cup water until smooth. This alternative provides a similar creamy texture and richness.
For a lower-carb option, replace potatoes with cauliflower florets or diced turnips. These vegetables offer a similar texture and absorb flavors well, while reducing the stew’s carbohydrate content. Adjust cooking time as needed, as these vegetables may cook faster than potatoes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 90-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 110-120 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
- 2 tablespoons cooking oil
- 1 kg beef chuck or gravy (or braising steak), cut into 3.5 cm cubes
- 1 tablespoon plain flour
- 1 bay leaf
- 2 whole cloves
- 2 cm piece of cinnamon stick
- 1 cup diced onions
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chili, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 2 tablespoons tomato purée
- 1 medium tomato, diced
- 1 cup beef broth
- 1 cup water
- 2 cups chopped vegetables (potatoes, carrots, and green beans)
- 1/2 cup water
- 1/2 cup coconut milk
- 2 tablespoons chopped cilantro leaves
- Salt and pepper as desired
- Cilantro leaves, chopped, for garnishing
- Serve with naan, paratha, rice, or crusty bread
Step 1: Brown the Beef
Start by heating one tablespoon of oil in a large casserole or pan over medium-high heat.
Season your beef with salt and pepper.
Stir fry the beef, turning halfway through, for about 5-8 minutes until it is evenly browned.
Sprinkle with flour and continue to stir fry for an additional minute.
Once browned, transfer the beef to a plate and set aside.
Step 2: Sauté Aromatics
In the same pan, heat the remaining tablespoon of oil.
Add the bay leaf, cloves, and cinnamon stick, and stir fry for one minute to release their aromas.
Then, add onions and sauté, stirring occasionally, for 2-3 minutes until soft and translucent.
Add ginger, garlic, and green chilies and continue to sauté for two minutes until fragrant.
Stir in ground turmeric, ground coriander, and red chili powder, and fry for an additional minute.
Step 3: Cook with Tomatoes and Broth
Add the tomato paste to the pan and stir fry for two minutes.
Then, add the tomatoes, sautéing on occasion for 2-3 minutes until soft and mushy.
Pour in the beef stock (broth) and one cup of water.
Increase the heat to bring the mixture to a boil, then reduce to a simmer for 3 minutes.
Step 4: Simmer with Beef
Return the beef to the pan.
Season with salt and pepper, and stir to combine everything.
Cover the pot with a lid and cook over medium-low heat for about 45 minutes.
Make sure to stir occasionally and add more water if needed to keep the mixture from drying out.
Step 5: Add Vegetables and Finish Cooking
After 45 minutes, add your choice of vegetables and 1/2 cup of water, stirring to combine.
Cover the pot again and cook for an additional 15 minutes, or until the meat becomes tender and falls apart easily, and the vegetables are soft.
Keep an eye on the liquid level, adding more water if necessary.
Step 6: Stir in Coconut Milk and Serve
Once the meat and vegetables are done, stir in coconut milk and coriander (cilantro) leaves.
Heat through to allow the flavors to meld together.
Garnish with additional coriander (cilantro) leaves before serving.
Enjoy your hearty beef dish with naan, paratha, rice, or crusty bread.
