Kerala-inspired Spiced Beef Stew
Experience the rich and fragrant flavors of South India with this Kerala-inspired Spiced Beef Stew. After much research and experimentation, I have crafted this recipe to balance traditional spices and tender beef, making it a comforting dish perfect for family dinners. The special blend of spices, including fennel, cardamom, and cinnamon, creates a warming aroma, while the creamy coconut milk envelops the tender meat and soft potatoes, resulting in a dish that's both hearty and satisfying. Traditionally served with appams, it also pairs wonderfully with crusty white bread, making it versatile for any occasion. This stew can easily be adapted to suit your preference by substituting the beef with lamb or chicken, allowing you to enjoy the deep, aromatic flavors no matter your choice of protein.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
beef
1 lb (cut into 1-inch cubes)
potato
1 medium-large (cubed)
red onion
1 large (thinly sliced)
garlic
4-6 big cloves (finely chopped)
ginger
3 inches (finely chopped)
indian green chilies
8 small (slit lengthwise)
curry leaves
12 leaves (fresh)
black pepper
1/2 teaspoon
fennel seed
1/2 teaspoon
cinnamon stick
1 inch
cloves
4
cardamom pods
3
red chili powder
1/2 teaspoon
turmeric powder
1/4 teaspoon
bay leaves
2
coconut milk
1 1/4 cups (canned coconut milk)
water
3/4 cup
salt
to taste
coconut oil
2 tablespoons
Instructions
1
In a bowl, marinate the beef cubes with salt, black pepper, 4 green chilies, minced garlic, and half of the chopped ginger. Let it sit for at least 30 minutes to absorb the flavors.
2
In a pressure cooker, combine the marinated beef with 1/4 cup of water. Pressure cook until the beef is tender, about 15-20 minutes, and then reduce the liquid until a thin layer of gravy coats the bottom of the cooker.
3
While the beef is cooking, boil the cubed potatoes in salted water until just tender. Drain and set aside.
4
In a large pan, heat the coconut oil over medium heat. Add the fennel seeds, cinnamon stick, cardamom pods, bay leaves, and cloves. Sauté the spices for about 30 seconds until fragrant.
5
Add the thinly sliced onions, remaining green chilies, and the rest of the chopped ginger along with 6 curry leaves. Sauté the mixture until the onions turn limp and translucent, approximately 5-7 minutes.
6
Stir in the cooked beef along with its gravy, red chili powder, turmeric powder, and boiled potatoes. Mix everything well to ensure the potatoes are coated in spices.
7
Lower the heat and add the diluted coconut milk (half a cup of coconut milk mixed with 3/4 cup water) and salt to taste. Cover the pan and let it cook for another 15 minutes, allowing the flavors to meld.
8
After 15 minutes, raise the heat to medium, add the remaining 1/2 cup of coconut milk, and bring the stew to a boil.
9
Finish by adding the rest of the curry leaves and simmer on low heat until the gravy is thickened to your desired consistency.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kerala-inspired Spiced Beef Stew?
It is a fragrant South Indian dish that combines tender beef and soft potatoes in a creamy coconut milk base, seasoned with a special blend of aromatic spices like fennel, cardamom, and cinnamon.
What are the primary spices used in this recipe?
The primary spices include fennel seeds, cinnamon sticks, cardamom pods, cloves, bay leaves, red chili powder, and turmeric powder.
Can I use a different protein instead of beef?
Yes, this stew is versatile and can be easily adapted by substituting the beef with lamb or chicken.
How long should the beef be marinated?
The beef should be marinated with salt, black pepper, green chilies, garlic, and ginger for at least 30 minutes to allow the flavors to penetrate the meat.
What is the traditional way to serve this beef stew?
Traditionally, this Kerala-style stew is served with appams, which are fermented rice pancakes, but it also pairs excellently with crusty white bread.
How long does it take to cook the beef in a pressure cooker?
The marinated beef typically takes about 15-20 minutes in a pressure cooker to become tender.
What type of oil is recommended for this recipe?
Coconut oil is recommended as it provides the authentic flavor profile characteristic of Kerala cuisine.
How do I prepare the coconut milk for the stew?
The recipe uses two stages: first, a diluted version (1/2 cup coconut milk mixed with 3/4 cup water) for simmering, and then a final 1/2 cup of thick coconut milk to finish the dish.
Are curry leaves necessary for this recipe?
Yes, curry leaves are essential for providing the authentic, earthy aroma that defines this South Indian stew.
Can I add other vegetables to the stew?
While this recipe specifically calls for potatoes, you can also add carrots or green peas for additional texture and color.
How do I prevent the coconut milk from curdling?
To prevent curdling, lower the heat before adding the coconut milk and avoid boiling it vigorously for long periods once the milk is added.
Is this Kerala beef stew very spicy?
It has a warming spice profile from black pepper and green chilies, but the coconut milk balances the heat, making it more aromatic than aggressively hot.
What should I do if I don't have a pressure cooker?
You can cook the beef in a heavy-bottomed pot on the stove, but it will take significantly longer (1 to 1.5 hours) to reach the desired tenderness.
Can I use ginger-garlic paste instead of fresh ingredients?
While fresh ginger and garlic are preferred for their texture and bite, you can substitute them with an equal amount of ginger-garlic paste if necessary.
What kind of potatoes work best?
Any medium-large potato that holds its shape well when boiled, like Yukon Gold or red potatoes, will work perfectly.
Should the onions be fried until brown?
No, the onions should only be sauteed until they turn limp and translucent to maintain a sweet, mild base for the stew.
Can I use frozen beef for this recipe?
Yes, but ensure the beef is completely thawed and patted dry before marinating for the best results.
How do I thicken the stew gravy?
The gravy is thickened naturally by simmering on low heat at the end, and the starch from the boiled potatoes also helps give it body.
Is this recipe dairy-free?
Yes, this recipe uses coconut milk instead of dairy, making it naturally dairy-free.
Is Kerala beef stew gluten-free?
Yes, all the ingredients listed, including the meat, vegetables, and spices, are gluten-free. Just ensure your spice powders have no additives.
Can I make this stew in advance?
Yes, the flavors often deepen and improve if made a few hours ahead or even the day before.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this beef stew?
Yes, it freezes well, although the texture of the potatoes may change slightly upon thawing.
What is the purpose of the fennel seeds?
Fennel seeds provide a distinct sweet and warming anise-like flavor that is a hallmark of Kerala-style meat dishes.
Should the potatoes be peeled?
The recipe suggests cubing the potatoes; peeling them is recommended for a smoother texture in the stew.
What kind of green chilies are best?
Indian green chilies (Serrano or Bird's Eye) are best for their specific heat level and flavor.
Why is the water reduced after pressure cooking the beef?
Reducing the liquid ensures that the beef is coated in a concentrated gravy, which intensifies the flavor before the coconut milk is added.
Can I use light coconut milk?
You can, but full-fat canned coconut milk provides the rich, creamy consistency that makes this dish truly comforting.
How do I adjust the salt level?
The recipe suggests adding salt during marination, when boiling potatoes, and a final adjustment after adding the coconut milk.
Is this dish suitable for festive occasions?
Absolutely; its rich flavor and aromatic spice blend make it a popular choice for festive dinners and special family gatherings.