• 3 tablespoons vegetable oil, divided
• 
1.5lbs Beef for Stew, or Chuck Pot Roast cut into 1′ pieces
• Kosher salt
• 1 teaspoon coarsely ground black pepper plus more for seasoning
• 5 garlic cloves, chopped
• 3 serrano chiles, seeded, chopped
• 
1 1×1-inch piece fresh ginger, peeled, thinly sliced
• 
1 teaspoon ground turmeric
• 3 cups low-salt chicken broth
• 1/2 pound small carrots, scrubbed or peeled, halved lengthwise
• 1/2 pound baby red-skinned potatoes (about 1 1/2′-diameter), halved, or quartered if large
• 
1/4 pound frozen, thawed pearl onions, halved
• 2 cups canned unsweetened coconut milk
• Cilantro sprigs

Brown the meat
Heat 1 1/2 Tbsp. oil in a large heavy pot over medium-high heat. Season beef with salt and pepper. Working in 2 batches and adding remaining 1 1/2 Tbsp. oil between batches, add beef and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer beef to a plate.

Add aromatics and simmer
Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 tsp. pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved beef; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.

 

Add vegetables
Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15–20 minutes.

 

To serve
Stir in coconut milk.
 and cook until heated through. Divide among bowls. Garnish with cilantro.