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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.
Pressure Cook the Beef
Sauté Aromatics and Spices
Simmer the Stew
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.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 590.22 calories per serving with 34.72g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Finish with Thick Coconut Milk
Prepare the Tempering (Tadka)
Rest and Serve
Replace beef with 500g of bone-in chicken or mutton. Adjust pressure cooking time accordingly (chicken: 2-3 whistles; mutton: 7-8 whistles).
Add other vegetables like green beans, cauliflower florets, or green peas along with the potatoes and carrots for extra nutrition and texture.
Omit the beef and use a mix of sturdy vegetables like potatoes, carrots, green beans, cauliflower, and mushrooms. Start the recipe from Step 2.
For an even richer stew, mash one or two pieces of cooked potato into the gravy before adding the thick coconut milk. This will naturally thicken the stew.
Beef is a complete protein, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
This stew is a good source of heme iron from beef, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Spices like ginger, black pepper, and cloves used in the stew contain compounds with potent anti-inflammatory effects that can help reduce inflammation in the body.
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
A typical serving of Kerala Beef Stew (about 1.5 cups or 450g) contains approximately 650-700 calories. This is an estimate and can vary based on the cut of beef and the fat content of the coconut milk used.
Kerala Beef Stew can be part of a balanced diet. It's rich in protein from beef and contains vitamins from vegetables. However, it is high in saturated fat due to the generous use of coconut milk and beef. It's best enjoyed in moderation.
Yes, you can. Cook the beef in a heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours on low heat, until the beef is tender. Ensure you have enough water to prevent it from drying out.
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat. Avoid microwaving on high power or boiling, as it can cause the coconut milk to separate.
The stew likely curdled because the heat was too high after adding the thick coconut milk. It's crucial to keep the heat on the lowest setting and only warm it through without letting it simmer or boil.
Traditionally, Kerala Beef Stew is served with Appam (lacy rice pancakes) or Idiyappam (string hoppers). It also pairs wonderfully with crusty bread, plain rice, or ghee rice.
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