Kerala Beef 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.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Beef
- b.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.
- c.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.
- d.Allow the pressure to release naturally. Set aside the cooked beef and its stock.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Heat 2 tbsp of coconut oil in a large, heavy-bottomed pot or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, crushed green cardamom, and black peppercorns. Sauté for 30-45 seconds until they release their aroma.
- d.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
Step 3
- a.Simmer the Stew
- b.Add the cubed potatoes and carrots to the pot and stir-fry for 2 minutes.
- c.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.
- d.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
Step 4
- a.Finish with Thick Coconut Milk
- b.Reduce the heat to the absolute lowest setting. Stir in the thick coconut milk and the remaining 0.25 tsp of black pepper powder.
- c.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.
- d.Turn off the heat.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In a small pan, heat the remaining 1 tbsp of coconut oil over medium heat.
- c.Add the remaining sprig of curry leaves and let them splutter for about 30 seconds until crisp.
- d.Immediately pour this hot tempering over the beef stew.
- 6
Step 6
- a.Rest and Serve
- b.Cover the pot and let the stew rest for at least 10-15 minutes. This allows the flavors to meld and deepen.
- c.Serve the Kerala Beef Stew hot with appam (lacy rice pancakes), idiyappam (string hoppers), or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, homemade coconut milk. If using canned, use full-fat for the thick milk and dilute it with water (1:1 ratio) for the thin milk.
- 2The cardinal rule of Ishtu is to never boil it after adding the thick coconut milk. Gentle heating is key to a creamy, non-curdled gravy.
- 3Using beef with some fat or bone-in pieces will yield a richer, more flavorful stock and stew.
- 4This stew tastes even better the next day. The flavors have more time to meld together, making it a great make-ahead dish.
- 5Adjust the number of green chillies to your preference. This is traditionally a very mild and fragrant dish, not a fiery one.
Adapt it for your goals.
Protein Swap
Replace beef with 500g of bone-in chicken or mutton. Adjust pressure cooking time accordingly (chicken: 2-3 whistles; mutton: 7-8 whistles).
Vegetable AdditionVegetable Addition
Add other vegetables like green beans, cauliflower florets, or green peas along with the potatoes and carrots for extra nutrition and texture.
Vegetarian/Vegan VersionVegetarian/Vegan Version
Omit the beef and use a mix of sturdy vegetables like potatoes, carrots, green beans, cauliflower, and mushrooms. Start the recipe from Step 2.
Creamier StewCreamier Stew
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.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Iron
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.
Anti-inflammatory Properties
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.
Energy from Healthy Fats
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.
Frequently asked questions
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.