Kerala Beef Stew

Kerala Beef Stew is a traditional dish made among Christian households in Kerala, it’s specially prepared during special occasions like Christmas, Easter, baptisms, or when one fancies a sumptuous Sunday breakfast. It’s a coconut milk-based stew made with meat and root vegetables and incorporates whole spices to up the flavour profile. It’s usually served along with appam (fermented rice pancakes) or idiyappam (string hoppers). But my personal favourite is coupling it with milk bread. It truly is a gastronomic delight.

Kerala Beef Stew

Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine Indian
Servings 6


  • 750 g Beef
  • 1 Onion (peeled & sliced)
  • 2 Carrots (chopped)
  • 2 Potatoes
  • 1 inch Ginger (julienned)
  • 1 Green chili (slit)
  • 1 sprig Curry leaves
  • 3 Cardamoms
  • 1 inch Cinnamon
  • 1/2 tsp Black peppercorns
  • 5-6 Cashew nuts
  • 6-8 Raisins
  • 1 tbsp Plain flour
  • Salt to taste
  • 1 tsp Sugar
  • 2 cups Coconut milk (thin)
  • 1/2 cup Coconut milk (thick)
  • 1 tbsp Coconut oil


  • Pressure cook the beef with 4 tbsp of water for 20 minutes on low-medium flame after the first whistle.
  • Steam or pressure cook the potatoes and carrots until tender. Peel the potatoes and cut them into cubes. Set it aside.
  • Heat coconut oil in a pan over medium heat. Add in the whole spices. Stir for 30 seconds until fragrant. Next, add in the ginger, onions, and curry leaves. Saute for two minutes until the onions turn translucent.
  • Toss in the cashews and raisins and saute for 20 seconds. Add the cooked beef along with the broth and steamed vegetables.
  • Pour in the thin coconut milk, season with salt, and gently mix. Cover with a lid and cook for 3 minutes. Mix the plain flour with 2 tbsp of water, pour the mixture in and add sugar. Gently mix and simmer for 5 minutes.
  • Pour in the thick coconut milk, simmer for further 2 minutes and switch off the flame. Serve this delicious stew with appam, idiyappam, or any other bread.


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