Kerala Beef Stew Recipe

My friend Priya has been trying to teach me Indian cooking for three years, and honestly, I was starting to think I’d never get the hang of it. Every time she’d patiently show me how to bloom spices or balance flavors, I’d somehow manage to burn the onions or add too much salt. She’d just smile and say, “It’s okay, cooking is practice.”

Last month, Priya invited my family over for Sunday dinner, and the moment we walked into her house, the most incredible aroma hit us. “What is that amazing smell?” my husband asked, and I could see he was already planning to ask for seconds before we’d even sat down.

“Kerala beef stew,” Priya said proudly, ladling this gorgeous, coconut-rich stew over fluffy rice. “It’s my grandmother’s recipe from back home.” The first bite was pure magic – tender beef swimming in a creamy coconut sauce with just the right amount of spice and warmth.

My kids, who usually turn their noses up at anything remotely “exotic,” cleaned their plates completely. My youngest even asked if we could have “Auntie Priya’s special beef” at our house sometime.

That’s when Priya surprised me. “You know what? This one might actually be perfect for you to try. It’s very forgiving, not too many spices to balance, and the coconut milk makes everything smooth and mild.”

She spent the next two hours teaching me her family recipe, writing down every step in her careful handwriting. When I made it at home the following week and it actually turned out delicious, I called Priya immediately. “Finally!” she laughed. “Now you have a proper Indian dish in your repertoire.”

What Is Kerala Beef Stew?

Kerala Beef Stew is a traditional dish from the southern state of Kerala in India. It’s made with tender pieces of beef simmered in coconut milk along with potatoes, carrots, onions, and a few whole spices. The coconut milk makes the stew creamy and mild, while the spices add depth without being overwhelming. Fresh curry leaves give it a distinct aroma that makes the dish special. It’s often served with appam, idiyappam, or plain rice, making it a complete meal. The stew is simple to prepare, yet it carries the warmth of home cooking and family traditions in every bowl.

Key Ingredients in Kerala Beef Stew

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• Beef cubes – preferably stewing beef, cut into bite-sized pieces

• Coconut oil – traditional choice for cooking and flavor

• Onions – thinly sliced for the base

• Green chilies – slit lengthwise for gentle heat

• Ginger-garlic paste – adds depth and aroma

• Potatoes and carrots – for body and sweetness

• Thin coconut milk – used for simmering the beef

• Thick coconut milk – added at the end for creaminess

• Whole spices – bay leaf, cloves, cardamom, cinnamon, peppercorns

• Ground spices – turmeric and black pepper powder

• Fresh curry leaves – signature flavor of Kerala cooking

• Salt – to season

• Optional garnish – fresh coriander or fried curry leaves

Tips to Make Authentic Kerala Beef Stew at Home

• Use coconut oil for cooking, as it gives the stew its traditional taste.

• Toast the whole spices first so they release their aroma before adding onions.

• Slice the onions thin and cook them gently until soft, not burnt.

• Choose stewing beef and let it cook slowly for tender results.

• Add thin coconut milk early for simmering, and save the thick coconut milk for the end.

• Don’t boil after adding thick coconut milk or it may split.

• Finish with curry leaves for that signature Kerala flavor.

Kitchen Equipment Needed

• Heavy-bottomed pot or pressure cooker – for simmering the beef until tender

• Wooden spoon – to stir gently while cooking

• Sharp knife – for chopping vegetables and cutting beef cubes

• Cutting board – sturdy surface for prep work

• Measuring cups and spoons – to keep ingredients balanced

• Small bowl – for mixing or holding spices before adding

• Ladle – for serving the stew neatly

• Serving bowls – to enjoy the stew with rice, appam, or idiyappam

Best Side Dishes to Serve with Kerala Beef Stew

I created this recipe the first time with a few simple sides that turned it into a full meal. Appam was the first thing I tried—thin, lacy rice pancakes that soak up the stew so well. Idiyappam, or string hoppers, were next, and they looked beautiful alongside the bowl of stew. For something a little different, I paired it with soft parathas, and once even garlic naan, which worked surprisingly well. On busy days, I just make plain basmati rice, and it does the job perfectly. A small bowl of cucumber raita on the side keeps everything balanced.

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Variations and Substitutions

• Protein swap – use chicken, lamb, or even mutton instead of beef.

• Vegetarian version – replace the meat with mushrooms, cauliflower, or paneer.

• Coconut milk choice – if you don’t have fresh coconut milk, canned works fine.

• Spice level – add more green chilies or crushed black pepper for extra heat, or reduce for a milder stew.

• Vegetable options – include beans, peas, or turnips along with potatoes and carrots.

• Oil substitute – use vegetable or sunflower oil if coconut oil isn’t available.

• Serving twist – try it with bread rolls or quinoa instead of rice or appam.

How to Store and Reheat Kerala Beef Stew Properly

I cool the stew first, then place it in airtight containers and store it in the fridge, where it stays good for up to three days. For longer storage, I portion it into freezer-safe containers, and it lasts about two months. When reheating, I warm it slowly on the stove over low heat, adding a splash of water or thin coconut milk if the sauce has thickened too much. If I’m in a hurry, the microwave works too—just cover the bowl and stir halfway through so it heats evenly. Fresh rice or bread makes the best pairing when serving again.

Frequently Asked Questions

Can I make it ahead of time?
Yes, the flavors deepen as it rests, so it tastes even better the next day.

Do I need to use coconut oil?
It’s traditional, but you can use vegetable oil or sunflower oil if that’s what you have.

Can I use canned coconut milk?
Yes, canned coconut milk works fine—just don’t boil it once added.

What can I serve it with?
Appam, idiyappam, rice, or even parathas go really well.

Can I freeze Kerala Beef Stew?
Yes, it freezes well for up to two months in freezer-safe containers.

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