Name: Kerala-Style Beef Stew
Cook time: 25 minutes
Total time: 1½ hours
Yield: 4 Servings
Ingredients: 3 tablespoons vegetable oil, divided; 1 1/2 pounds beef chuck, cut into 1' pieces; Kosher salt; 1 teaspoon coarsely ground black pepper plus more for seasoning; 5 garlic cloves, chopped; 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; Cilantro sprigs

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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.

Recipe notes