Tongan Beef Stew with Coconut Milk

Ingredients

In this adaptation, we have replaced the traditional Austrian spices with Tongan spices like ginger, garlic, and turmeric. Additionally, we have incorporated coconut milk to give the stew a creamy and tropical twist, which is characteristic of Tongan cuisine. We alse have the original recipe for Rindsgulasch, so you can check it out.

• 1.5 kg (3.3 lbs) beef, cut into chunks 1.5 kg (3.3 lbs) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 2 teaspoons paprika 2 teaspoons paprika
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 4 cups (946 ml) coconut milk 4 cups (946 ml) coconut milk
• 4 cups (946 ml) beef broth 4 cups (946 ml) beef broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and 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): 32g, 24g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onions and sauté until they turn translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the beef chunks to the pot and brown them on all sides.
5. 5.
   Sprinkle the turmeric, paprika, cumin, and coriander over the beef, and stir well to coat the meat with the spices.
6. 6.
   Pour in the coconut milk and beef broth, and bring the mixture to a simmer.
7. 7.
   Cover the pot and let the stew cook on low heat for about 2 hours, or until the beef is tender.
8. 8.
   Add the sliced carrots and cubed potatoes to the stew, and continue cooking for another 30 minutes, or until the vegetables are cooked through.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Tongan Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the stew.
• You can add other vegetables like bell peppers or green beans for added variety.
• Serve the stew with steamed rice or Tongan taro root for a complete meal.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Leftovers taste even better the next day as the flavors have had time to meld together.

Serving advice

Serve the Tongan Beef Stew hot in bowls, accompanied by steamed rice or Tongan taro root. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, sprinkle some additional turmeric powder on top of the stew before serving. This will add a vibrant yellow color and make the dish visually appealing.