Sunday Beef Stew with Turmeric, Serrano, + Coconut Milk

This recipe from Asha Gomez's My Two Souths is a great new take on a classic chuck roast stew. Uniquely seasoned with turmeric, Serrano chiles, and rich coconut milk, the standard potatoes, pearl onions, and chuck take on a new exotic twist.

Serves 8

INGREDIENTS:

• 3 Tablespoons canola oil, divided
• 1 1/2 pounds beef chuck, cut into 1 inch pieces
• 1 teaspoon freshly course ground black pepper
• 1 teaspoon kosher salt
• 5 garlic cloves, chopped
• 3 Serrano chiles, rehydrated, seeded and chopped
• 1x1 inch piece of peeled fresh ginger, thinly sliced
• 1 teaspoon ground turmeric
• 3 Cups low sodium beef stock
• 1/2 pound  small carrots peeled or scrubbed, halved length wise
• 1/2 pound baby red potatoes, halved or quartered if large
• 1/4 pound fresh or frozen red pearl onions, peeled and halved
• 2 Cups coconut milk 

PREPARATION:

1. Heat 1 1/2 Tablespoons of oil in a heavy pot over medium high heat.
2. Season meat with salt and pepper.
3. Add 1/2 the meat to pan and sear on all sides. 
4. Repeat steps 1-3 with second half of meat.
5. Transfer meat to a plate.
6. Stir in garlic, Serrano chiles and  ginger to pot, stirring frequently. Cook until fragrant.
7. Add 1 teaspoon of salt and 1 teaspoon of pepper, turmeric.  Cook until fragrant stirring constantly about 1 minute.
8. Add stock, beef and beef juices to pot. Bring to a boil, scraping up any brown bits from the bottom of the pot. 
9. Reduce heat to medium low, cover. Let simmer, stirring occasionally until beef is tender about 45 minutes.
10. Add carrots, potatoes and onions. Cover and simmer 15 - 20 minutes. Stirring occasionally until vegetables are tender.
11. Stir in coconut milk and remove from heat.
12. Serve immediately.

Recipe from My Two Souths Blending the Flavors of India into a Southern Kitchen, By Asha Gomez with Martha Hall Foose