Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
Ingredients:
3 pounds beef chuck, cut into 1-inch cubes 1 tablespoon plus 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 2 large sweet onions, finely diced 1 2-inch knob of ginger, peeled and cut in matchsticks 1 tablespoon thinly sliced garlic 1 to 2 teaspoons cayenne pepper 1 teaspoon turmeric 2 cups chopped fresh tomatoes, chopped 1 or 2 fresh Thai or serrano chiles, split (optional) 2 quarts chicken stock 1 pint pinkeye peas 1/2 pound potatoes, scrubbed and cubed 1 tablespoon olive oil Crusty bread or cornbread for serving
Preparation:
Season the beef with 1 teaspoon of the salt and the pepper. In a large skillet over medium-high heat, sear the pieces in a single layer in batches, avoiding crowding, until nicely caramelized on all sides. Remove and set aside.
In a cast-iron Dutch oven or stockpot, heat oil over medium heat. Add the onions and ginger, then the garlic, and cook about 15 minutes. Stir in 1 teaspoon of the cayenne pepper, turmeric, and the tablespoon of salt. Cook and stir for 6 to 8 minutes, then add the tomatoes, chiles (if using), and meat to the pot, and cook for another 10 minutes. Stir in the chicken stock and let it simmer for an hour over medium heat. Taste for seasoning and add more cayenne if desired.
Add the peas and potatoes and simmer for another half hour or until all vegetables are cooked through, adding more stock or water to thin if needed and tasting again for seasoning. Serve with bread.