Curried Beef Stew with Coconut (Edit recipe)

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This beef curry is a traditional Indian curry originating from Kerala which is a state in southern India. Sliced pieces of coconut are added in this curry and coconut oil is used to cook this curry, both of which impart an unique flavor. The curry has predominantly the flavors of ginger, coriander and fennel. Fresh curry leaves further elevate the curry! If you would like a milder curry, you can add coconut milk towards the end which will make this curry creamy and mild. I used US Wellness Beef Stew which is grass fed beef stew. This curried beef stew is great to bring to a potluck or for game day party!

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PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 6-8

Ingredients

1 lb Stew Beef - US Wellness Meats
8 whole Black Peppercorns, Whole
.75 tsp Himalayan Pink Salt - Primal Palate
0.5 tsp Organic Turmeric - Primal Palate
.5 tsp Red Chili, Dried, powdered
1 Tbsp Ginger Root, sliced thin
1 tsp Cumin, Ground
0.25 cup Water
2 Tbsp Coconut Oil
1 whole Red Onion, thinly sliced
4 cloves Garlic, thin sliced
0.5 cup Coconut, thin sliced (you can use frozen coconut slices)
2 Tbsp Coriander, Ground
1 tsp Garam Masala - Primal Palate
.5 tsp Fennel Seeds (Whole) - The Spice Lab, ground
10 whole Curry Leaves
0.5 cup Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the insert pot of an Instant Pot, add the beef along with the whole black peppercorns, salt, turmeric, ginger, red chilli , cumin and the 1/4 cup water. Pressure cook for 10 mins and let pressure release naturally.
Meanwhile, heat a large saute pan or a Dutch cooking pot and add the coconut oil. Next add the sliced onions and the garlic and saute for 3-4 minutes on medium. Next add the sliced coconut and stir fry for another 2 minutes. Next add the coriander and the garam masala and stir fry for 1 minute. Now add the cooked beef stew alongwith any cooking water. Add the ground fennel, the curry leaves and add the extra water. Cover the pot and let the curry simmer for about 10 minutes. Check for seasoning and add salt if needed.
Serve warm with white rice or cassava rotis!

Notes

To make the curry milder and creamier, you can add 1/2 a cup of coconut milk to the curry in the last step.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	434
Fat:	17 g
Carbohydrates:	38 g
Protein:	27 g
Cholesterol:	40 g
Sodium:	261 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.