Sarawakian Beef Stew with Tropical Flavors

Ingredients

In this Sarawakian adaptation, we infuse the stew with lemongrass, ginger, and turmeric to give it a distinct Southeast Asian flavor profile. Tropical fruits like pineapple and mango are added to enhance the sweetness and provide a refreshing twist. The use of Sarawakian spices and ingredients transforms the traditional Carbonada into a vibrant and exotic dish. We alse have the original recipe for Carbonada chilena, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 large carrot, diced 1 large carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 1 cup (150g) mango chunks 1 cup (150g) mango chunks
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the cubed beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the lemongrass, ginger, and turmeric powder, and cook for another minute to release their flavors.
4. 4.
   Pour in the beef broth and coconut milk, and bring the mixture to a simmer. Cover the pot and let it cook for about 1 hour, or until the beef is tender.
5. 5.
   Add the diced carrot, potato, pineapple chunks, and mango chunks to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Sarawakian Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Turmeric powder — Use fresh turmeric root if available for a more intense flavor and vibrant color.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier kick, add a small chopped chili pepper to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the simmering stew until thickened.
• Serve the Sarawakian Beef Stew with steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to add other tropical fruits like papaya or lychee for additional sweetness and variety.
• Make a larger batch of this stew and freeze the leftovers for a quick and delicious meal on busy days.

Serving advice

Serve the Sarawakian Beef Stew in deep bowls, allowing the aromatic broth to surround the tender beef and vibrant vegetables. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, place a slice of lime or a wedge of pineapple on the rim of each bowl. Sprinkle some turmeric powder on top of the stew for a vibrant touch of color.