The Presidential election is always an exciting time in America. I feel so patriotic when I am in the voting booth making my selections. It feels good to have a voice, even when my candidates do not win. Kris and I enjoy watching as the results come in and enjoy a good meal while doing so. This year we went with a Kerala-style beef stew which is quickly becoming a household favorite! The coconut milk gives it a sweet goodness that is hard to beat. Here is how I make it.
3 Tbsp oil
1 ½ lbs. beef chuck, cut into 1” pieces
1 tsp fresh ground pepper
5 cloves garlic
3 serrano chiles, seeded and chopped
Fresh ginger, 1” piece peeled and thinly sliced
1 tsp turmeric (or saffron)
3 cups chicken broth, low sodium
5 medium carrots, peeled and cut into pieces
5 medium potatoes, quartered
4 oz thawed pearl onions
2 cups unsweetened coconut milk
Heat half of the oil in a dutch oven over medium-high heat. Season beef with salt and pepper. Working in 2 batches, add beef and brown on all sides. About 5 minutes per batch. Add remaining oil between batches. Remove beef to a plate.
Stir in garlic, chiles, and ginger, cook until fragrant, about 2 minutes. Add pepper and turmeric, stirring constantly, and cook for about 1 minute. Add broth and reserved beef, bring to boil (be sure to scrap any bits off the bottom of the pan). Reduce heat to medium-low, cover and simmer until beef is tender. About 45 minutes.
Add potatoes, carrots and onions. Cover and continue to simmer, stirring occasionally, until veggies are tender, about 20 minutes. Stir in coconut milk, heat through and serve in your favorite bowl. Enjoy!