Beef stew/Ishtew

Come Easter or Christmas, we are ready on your table in the mornings. Adults and kids look forward to me for a great start in the mornings with some veggie and coconut goodness. Does that sound familiar to you? The above stated is a typical Christian home serving istew/stew for breakfast. Christian festival gatherings are never complete without appams and beef/mutton stews, though a lighter version in the form of vegetable stew is gaining popularity nowadays.  

Ingredients

Beef - 1/2 kg

Onion - 1 big, sliced

Potato - 1 big

Carrot - 1 

Ginger - 1 tsp chopped 

Cinnamon stick - 1 piece

Cloves - 4 nos

Cardamom - 2 nos

Peppercorns - 1/2 tsp

Green chillies - 6

Curry leaves

Coriander leaves - 1 tbsp

Mint leaves - 1 tsp

Eastern Coconut Milk in tins - 3/4 cup

Directions
Cook beef in a pressure cooker with salt, green chillies, and ginger until well done. Keep aside.

Slice carrots in round shapes. Cut potatoes in cubes.

Heat oil in a pan, splutter cinnamon, cloves, peppercorns, and cardamom. Saute onion, green chillies, and curry leaves. When onion becomes transparent (don't fry the onions for too long), add water, potato and carrot. When carrot and potato is half boiled, add cooked beef along with stock. Now close the lid and cook potatoes and carrots in low flame. When potatoes and carrots are cooked, add 1/4 cup of coconut milk along with water. When it starts to boil and thicken, add remaining coconut milk (remaining 1/2 cup). When it is about to boil, take out beef stew from stove (don't boil). Garnish with coriander leaves and mint leaves.

Serve with fresh white appams and bread.

Enjoy next day with puttu/steam cakes!!!

Sending this to Divya Pramil's event - 60 days to Christmas