Coconut Curry Turmeric Stew

03 Oct Coconut Curry Turmeric Stew

Along with its immense health benefits like anti inflammatory effects turmeric has an incredible taste and a color that is an amalgamation of all the beautiful deep yellows of the rainbow.  It comes from the ginger family and looks like a tiny fingerling potato in its raw state. It is available in specialty grocery stores but I am starting to see this little magical nugget more frequently in larger stores lately. People are catching on to how beneficial this little guy is.

Due to the beautiful hue it has, Turmeric is usually one of the main ingredients in a curry, the main ingredient in this stew.  Turmeric has a naturally bitter taste, but the sweetness of the vegetables and the addiction of the cooling coconut milk in this stew gives it its smooth balance. I use root vegetables in this stew to give it its hearty feel and for that reason can be a cost friendly dish to make for a crowd and it can all be made in one pot!  Which we love, because who has time to wash 15 pots. This stew is a perfect recipe for when its cold outside and you feel you need to cozy up to something in a bowl.  It’s not particularly cold in Los Angeles right now, but I couldn’t resist the gorgeous carrots and shallots and fresh turmeric I passed at the market, and also, I’m a sucker for anything curry.   You can serve with a crusty baguette, or some rice. Having something to soak up all the deliciousness is necessary, unless you want to lick your bowl clean, which is also completely fine.

Recipe

2 # Chuck, cut into small cubes
4 tbs grapeseed oil
2 box chicken stock (32oz box)
4 tbs turmeric
1 1 inch piece of ginger, grated
5 whole garlic cloves
6 red bliss potatoes, halved
4 shallots, peeled and halved
1 bunch heirloom carrot, peeled
1 can coconut milk
salt and pepper to taste

-place the grapeseed oil in a large pot under high heat
-when the oil starts smoking add the seasoned meat and get a nice sear on all sides, then
set aside in a bowl
-discard the excess oil in the pot and turn the heat to medium
-place the shallots and carrots in the pot and caramelize until there is some color on them,
should take about 10-15 minutes, then take out and set aside
-add the beef back into the pot, bring up the heat and add the chicken stock, turmeric, potatoes,
ginger, and coconut milk
-leave the carrots and shallots out for the presentation
-cook the beef covered for about 1 hour, or until fork tender, the sauce should become
thick and creamy, if not, reduce the liquid more and season to taste
-serve with rice, or a toasty baguette