Tender chunks of beef and soft vegetables simmered in a fragrant, creamy coconut milk gravy. This mildly spiced Kerala classic, known as 'Ishtu', is the ultimate comfort food, perfect with appam or bread.
Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
Hearty beef stew with crusty bread – a soul-satisfying, iron-boosting comfort food for chilly evenings.
This american dish is perfect for dinner. With 769.26 calories and 41.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
3
Green Chilli
(Slit lengthwise)
2 sprigs Curry Leaves (Divided)
2 Potato (Medium, peeled and cubed)
1 Carrot (Medium, peeled and cubed)
1.5 cup Thin Coconut Milk (Second extract or diluted canned milk)
1 cup Thick Coconut Milk (First extract or full-fat canned milk)
1 cup Water (For pressure cooking)
1.5 tsp Salt (Or to taste)
0.75 tsp Black Pepper Powder (Freshly ground)
Instructions
1
Pressure Cook the Beef
In a pressure cooker, combine the beef cubes, 1 tsp of salt, 0.5 tsp of black pepper powder, and 1 cup of water. Mix well.
Secure the lid and cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the beef is about 90% tender.
Allow the pressure to release naturally. Set aside the cooked beef and its stock.
2
Sauté Aromatics and Spices
Heat 2 tbsp of coconut oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the whole spices: cinnamon stick, cloves, crushed green cardamom, and black peppercorns. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onion, julienned ginger, sliced garlic, green chillies, and one sprig of curry leaves. Sauté for 5-7 minutes until the onions become soft and translucent.
3
Simmer the Stew
Add the cubed potatoes and carrots to the pot and stir-fry for 2 minutes.
Pour in the cooked beef along with its entire stock. Add the thin coconut milk and the remaining 0.5 tsp of salt. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the vegetables are fork-tender and the beef is fully cooked.
4
Finish with Thick Coconut Milk
Reduce the heat to the absolute lowest setting. Stir in the thick coconut milk and the remaining 0.25 tsp of black pepper powder.
Gently heat the stew for 2-3 minutes, stirring constantly. Do not allow it to boil, as this can cause the coconut milk to curdle.
Turn off the heat.
5
Prepare the Tempering (Tadka)
In a small pan, heat the remaining 1 tbsp of coconut oil over medium heat.
Add the remaining sprig of curry leaves and let them splutter for about 30 seconds until crisp.
Immediately pour this hot tempering over the beef stew.
6
Rest and Serve
Cover the pot and let the stew rest for at least 10-15 minutes. This allows the flavors to meld and deepen.
Serve the Kerala Beef Stew hot with appam (lacy rice pancakes), idiyappam (string hoppers), or crusty bread.
Servings8
Serving size: 1 serving
181cal
7gprotein
36gcarbs
1gfat
Ingredients
400 g Bread Flour (About 3 1/4 cups. All-purpose flour can be substituted.)
1 g Instant Yeast (About 1/4 teaspoon.)
8 g Fine Sea Salt (About 1 1/2 teaspoons.)
350 g Lukewarm Water (About 1 1/2 cups. Temperature should be 95-105°F (35-40°C).)
Instructions
1
Mix the Dough (5 minutes)
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
Pour in the lukewarm water. Use a spatula or wooden spoon to mix until a shaggy, sticky, and wet dough forms. Ensure there are no dry patches of flour left.
Do not knead. The dough will look messy and unstructured; this is correct.
2
First Rise (12-18 hours)
Cover the bowl tightly with plastic wrap or a reusable silicone lid. A shower cap also works well.
Let the dough rise at a warm, draft-free room temperature for 12 to 18 hours.
The dough is ready when it has more than doubled in size, the surface is dotted with bubbles, and it jiggles when you shake the bowl.
3
Shape and Second Rise (30-60 minutes)
Generously flour a work surface. Use a dough scraper to release the very sticky dough from the bowl onto the floured surface.
With floured hands, gently fold the dough over on itself 2-3 times to form a rough ball. This creates surface tension. Do not overwork it.
Place the dough, seam-side down, on a piece of parchment paper. Loosely cover it and let it rest.
4
Preheat Oven and Dutch Oven (30 minutes)
While the dough is having its second rise, place a 5- to 6-quart Dutch oven with its lid in your oven.
Preheat the oven to 450°F (232°C). It is crucial that the pot gets extremely hot for at least 30 minutes.
5
Bake the Bread (45-50 minutes)
Once preheated, very carefully remove the hot Dutch oven from the oven. Remove the lid.
Using the parchment paper as a sling, lower the dough into the hot pot.
Optional: Use a sharp knife or bread lame to score a 1/2-inch deep slash across the top of the dough.
Cover the pot with the lid and return it to the oven. Bake for 30 minutes.
Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
6
Cool Completely (1-2 hours)
Carefully remove the bread from the Dutch oven and place it on a wire cooling rack.
Let the bread cool completely, for at least 1 hour, before slicing. This step is essential for the crumb to set properly and prevents a gummy texture.
