INDIAN BEEF STEW

I think by now you know how much I love beef stew! Cooking a cheap & very tough cut of meat right can yield the most tender stew ever.

I have shared 2 beef stew recipes before but this one is really special to me as it comes from my dear – half Indian – grandmother!

We grew up eating this dish in all family gatherings; my grandmother would wait until my 2 aunts came from Kuwait & USA & gather us all on this curry feast. So, this curry dish carries more than just amazing taste for me.

The most important thing is to give the meat the time to cook; if you cook it for less time or on high heat, you will eat the most tough meat ever.

May your family gatherings be always filled with amazing memories!

INDIAN BEEF STEW

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients:

  • 3 tbsp oil
  • 1 super large onion chopped
  • 2 garlic cloves minced
  • 2 tbsp curry powder بودرة كارى
  • 1/2 tbsp turmeric powder كركم
  • 500 gm beef cubes كباب حلة كندوز
  • 1 1/2 tbsp tomato paste صلصة
  • 1 tbsp flour
  • 5 cups hot water
  • salt & pepper

Directions:

  • Cut the beef cubes into small to medium size pieces. Set aside.
  • Heat a medium pot/wok over high heat until hot. Add the oil & cook the onion & garlic until they start to soften but not brown. Add the curry paste & turmeric & stir with the onion for about 30 seconds. If the pan seems dry, add 1 more tbsp oil.
  • Add the meat & cook, stirring frequently, until it’s no longer pink. Stir in the tomato paste & cook with the meat mixture for about 1 minute. Sprinkle the flour over the meat & stir until it disappears.
  • Add 4 cups water, stir everything together & bring to a boil. Once the mixture boils, cover the pot & let it simmer over LOW heat for 2 hours.
  • After 2 hours, add another cup of hot water & contniue simmering covered over low heat for another 30-60 minutes. The dish is cooked when the sauce thickens & the meat is very fork tender; almost falling apart when you slightly press on it with a fork. Turn off heat. Season with salt. Serve immediately with turmeric rice.

Notes:

  • I am using measuring spoons so if you are measuring the spices with regular spoons, don’t fill them up high.
  • I don’t check on the meat for the first 2 hours but because stoves/meat cuts vary, you can check on the meat every 1/2 an hour to make sure nothing is sticking on the bottom & that the water is not too little.
  • I use Madras curry powder but you can use any brand you prefer.
  • Recipe for turmeric rice is Here & recipe for this amazing flatbread is Here.

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