Coconut Beef Stew with Root Vegetables

Ingredients

• 2 lb beef chuck or stewing meat
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp vegetable oil
• 2 medium onions
• 4 cloves garlic cloves
• 1 tbsp ginger
• 1 tsp cumin
• ½ tsp turmeric
• 2 tbsp tomato paste
• 3 medium carrots
• 3 medium potatoes
• 2 medium sweet potatoes
• 2 cups beef broth
• 13.5 oz coconut milk

Instructions

1. 1

   Cut the beef into 1.5-inch cubes and pat dry with paper towels. Season generously with salt and black pepper on all sides, letting the spices adhere for a minute.

2. 2

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, brown the beef for 3-4 minutes per side until deeply golden, then transfer to a plate.

3. 3

   Reduce heat to medium and add the diced onions to the pot; cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and fresh ginger, stirring constantly until fragrant, about 1 minute.

4. 4

   Stir in the cumin and turmeric, cooking for 30 seconds to bloom the spices. Add the tomato paste and stir constantly for 1-2 minutes to caramelize it slightly and deepen the flavor.

5. 5

   Return the beef to the pot along with any accumulated juices. Pour in the beef broth and coconut milk, stirring well to combine and ensuring the liquid covers the meat by about an inch.

6. 6

   Bring the stew to a gentle simmer over medium heat. Once simmering, reduce heat to low, partially cover with a lid, and simmer for 45 minutes, stirring occasionally, until the beef is fork-tender.

7. 7

   While the beef simmers, peel and cut the carrots into 1-inch rounds, potatoes into 1.5-inch cubes, and sweet potatoes into 1.5-inch cubes. Add all the root vegetables to the pot and stir well.

8. 8

   Continue simmering, partially covered, for another 20-25 minutes until the vegetables are very tender when pierced with a fork and the flavors have melded together. Taste and adjust seasoning with additional salt and pepper as needed.

Tools you’ll need

• Large heavy-bottomed pot or Dutch oven
• Tongs
• Wooden spoon
• Vegetable peeler
• Measuring spoons
• Measuring cups

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