Tongan-style Beef Stew with Coconut Milk

Ingredients

In the original Slovenian Gorički gulaš, the stew is typically made with pork and flavored with paprika and caraway seeds. However, in this Tongan adaptation, we use beef as the main protein and infuse it with Tongan spices such as turmeric, ginger, and garlic. Additionally, we incorporate coconut milk to give the stew a tropical twist and enhance the richness of the flavors. We alse have the original recipe for Gorički gulaš, so you can check it out.

• 1.5 kg (3.3 lbs) beef, cubed 1.5 kg (3.3 lbs) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 4 carrots, sliced 4 carrots, sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 potatoes, cubed 2 potatoes, cubed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onions and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3. 3.
   In a small bowl, combine the ground turmeric, cumin, coriander, and chili powder. Add this spice mixture to the pot and stir well to coat the onions, garlic, and ginger.
4. 4.
   Add the cubed beef to the pot and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the sliced carrots, diced bell peppers, and cubed potatoes to the pot. Season with salt and pepper to taste. Cook for an additional 20-30 minutes, or until the vegetables are cooked through but still retain their crunch.
7. 7.
   Serve the Tongan-style Beef Stew with Coconut Milk hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or bread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cubing.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Feel free to customize the vegetables based on your preferences or what's in season.

Serving advice

Serve the Tongan-style Beef Stew with Coconut Milk over steamed rice or with warm bread to soak up the delicious sauce. It's also great on its own as a hearty and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant colors of the vegetables and the creamy coconut sauce.