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Coconut Beef Stew

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Coconut Beef Stew

Author Notes

An aromatic sauce enriched with coconut milk and warming spices makes this silken stew just as cozy and comforting as what you might traditionally serve atop your mashed potatoes. —gluttonforlife

  • Serves

  • 1 pound

    cubed boneless beef stew meat

  • 1 tablespoon

    grapeseed oil

  • 10

    curry leaves

  • 1

    jalapeño, seeded & minced

  • 1 cup

    diced shallots

  • 1 teaspoon


  • 1 teaspoon

    sea salt

  • 2 teaspoons

    ground coriander

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    ground cinnamon

  • 1 cup

    coconut milk

  • 2 tablespoons

    tamarind pulp, dissolved in 1/4 cup hot water

  • 3 cups

    good quality beef stock

  1. In a deep, heavy saucepan or Dutch oven, heat the oil over high heat. Add curry leaves, jalapeño, shallots and turmeric and sautee for a few minutes. Add the beef, salt and spices, and stir to coat beef well. When meat is browned on all sides, stir in coconut milk, reduce heat to medium and cook for about 10 minutes.
  2. While beef is cooking, pour hot water over tamarind pulp, breaking it up with a spoon. Let it dissolve for a few minutes then push through a strainer, discarding pulp and combining liquid with stock. Add this to beef mixture and bring to a boil. Lower heat and simmer gently until meat is tender, about an hour. Taste for seasoning and serve with rice or mashed potatoes.

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