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This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds beef chuck, cut into 1' pieces
- 1 teaspoon coarsely ground black pepper plus more for seasoning
- 3 serrano chiles, seeded, chopped
- 1 1x1-inch piece ginger, peeled, thinly sliced
- 1 teaspoon ground turmeric
- 3 cups low-salt chicken broth
- 1/2 pound small carrots, scrubbed or peeled, halved lengthwise
- 1/2 pound baby red-skinned potatoes (about 1 1/2'-diameter), halved, or quartered if large
- 1/4 pound frozen, thawed pearl onions, halved
- 2 cups canned unsweetened coconut milk
Heat 1 1/2 Tbsp. 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 Tbsp. oil between batches, add beef and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer beef to a plate.
Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 tsp. 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 pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.
Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15–20 minutes. Stir in coconut milk.
Divide among bowls. Garnish with cilantro.