Beef stew recipe, how to make kerala beef stew (nadan beef stew) with step by step pictures.

Kerala beef stew is a traditional Christian dish, an excellent side dish for Easter or Christmas and best served with kerala appam and easy and quick to make in pressure cooker. Beef is cooked in coconut milk with potatoes and whole spices which makes it more flavorful and yum.

Nadan beef stew is always a show stopper at special occasions like birthdays, baptisms, or for an elaborate Sunday meal.

Vegetables like green peas and carrots can also be added to the stew; do check out chicken stew recipe.

You can use instant coconut milk powder instead of fresh coconut milk.

Beef stew recipe with step by step pictures.
Get the ingredient for pressure cooking ready. Beef with a little fat is best suitable for this recipe.

Put the beef,  sliced onions, slit green chilies, sliced ginger, whole spices (3  cloves, 3 cardamons, 1/2 inch cinnamon, 6 to 7 whole pepper corns), and two cubed potatoes. Add in 1/2 tsp salt, 1 1/2 tsp vinegar, 1/2 tsp pepper powder, and 1/2 cup thin coconut milk (if using coconut milk powder, mix 1 tbsp of powder with 1/2 cup milk). Mix everything and pressure cook for 15 to 20 mins (after the first whistle simmer the fire for 20 mins). After the steam is released on its own, open cooker and check whether beef is cooked.

Heat another pan or kadai with 2 tbsp of coconut oil. Add in 1/2 inch cinnamon, 4 to 5 cloves, 4 whole pepper corns, 3 cardamon and allow it to splutter. Add in 1 sprig curry leaves and then add in the contents from the pressure cooker. Allow it to boil, add salt if needed.

Pour in 1 1/2 cups of thick coconut milk mixed with 1 heaped tsp of cornflour, mix well and once it starts to boil, sprinkle 1/2 tsp pepper powder, simmer for a 1 minute and switch off the fire. Serve after 3 minutes with appam.

Other Recipes You May Like:
Kerala Appam
Chicken Stew Recipe
Kerala Chicken Curry

Kerala Beef Stew | Nadan Beef Stew | Beef Stew Recipe

PREP TIME: 10 mins    |  COOK TIME: 30 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Beef: 300 gms, cubed
• Potatoes: 2, cubed
• Onions: 2, sliced
• Green chilies: 6 to 7, slit
• Ginger: 1 inch, sliced
• Cloves: 3
• Peppercorns:6 to 7
• Cardamon: 3
• Thin Coconut milk: 1/2 cup
• Vinegar: 1 1/2 tsp
• Pepper Powder: 1/2 tsp
• Salt: 1/2 tsp
• TO TEMPER:
• Coconut Oil: 2 tbsp
• Cinnamon: 1/2 inch
• Cardamon: 3
• Cloves: 3-4
• whole peppercorns: 4
• Curry Leaves: 1 sprig
• Thick Coconut Milk: 1 1/2 cups
• Cornflour: 1 tsp heaped
• Pepper Powder: 1/2 tsp

  METHOD:

1. Put the beef, sliced onions, slit green chilies, sliced ginger, whole spices (3 cloves, 3 cardamons, 1/2 inch cinnamon, 6 to 7 whole pepper corns), and two cubed potatoes. Add in 1/2 tsp salt, 1 1/2 tsp vinegar, 1/2 tsp pepper powder, and 1/2 cup thin coconut milk (if using coconut milk powder, mix 1 tbsp of powder with 1/2 cup milk). Mix everything and pressure cook for 15 to 20 mins (after the first whistle simmer the fire for 20 mins). After the steam is released on its own, open cooker and check whether beef is cooked.
2. Heat another pan or kadai with 2 tbsp of coconut oil. Add in 1/2 inch cinnamon, 4 to 5 cloves, 4 whole pepper corns, 3 cardamon and allow it to splutter. Add in 1 sprig curry leaves and then add in the contents from the pressure cooker. Allow it to boil, add salt if needed.
3. Pour in 1 1/2 cups of thick coconut milk mixed with 1 heaped tsp of cornflour, mix well and once it starts to boil, sprinkle 1/2 tsp pepper powder, simmer for a 1 minute and switch off the fire. Serve after 2-3 minutes with appam

NOTES

• It is best to serve after 3 to 4 mins as the gravy will thicken slightly.
• I used coconut vinegar, but you can also use ordinary synthetic vinegar.
• It is best to use coconut oil.

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