KERALA-STYLE BEEF STEW (this also can be made with lamb, for four)

3 tablespoons vegetable oil, divided

1-1/12 pounds beef chuck, cut into 1 inch pieces

1 teaspoon coarsely ground black pepper, plus more for seasoning

5 garlic cloves, chopped

3 serrano chiles, seeded and chopped

one 1 inch by 1 inch piece of ginger, peeled and thinly sliced

1 teaspoon ground turmeric

3 cups low salt chicken broth

½ pound small carrots, scrubbed or peeled and halved lengthwise

½ pound red-skinned potatoes (about 1-1/2 inch in diameter), halved or quartered if large

¼ pound frozen, thawed pearl onions, halved

2 cups canned unsweetened coconut milk

cilantro sprigs

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1. Heat 1-1/2 tablespoons oil in a large heavy pot over medium-high heat. Season beef with salt and pepper. Working in 2 batches and adding remaining 1-1/2 tablespoons oil between batches, add beef and sear, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer beef to a plate.
2. Stir in garlic, chiles and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 teaspoon pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved beef; bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to medium-low, cover pot and simmer, stirring occasionally, until beef is tender, about 45 minutes.
3. Add carrots, potatoes and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Stir in coconut milk and garnish with cilantro. Serve with white rice.

from Bon Appetit Magazine, September, 2012