Category: Meats
Rating: 3.97
Servings: 8


2 lb boneless beef round; cut in 1 cubes
2 tablespoon vegetable oil
2 tablespoon butter or margarine
4 cup finely chopped onion; about 2 pounds
4 large cloves garlic; minced
1 tablespoon minced fresh ginger
1 tablespoon minced jalapeno pepper
2 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon turmeric
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can tomatoes; coarsely chopped, reserve
1 water
2 cup cauliflower flowerets
8 oz carrots; peeled and diced
1 lb potatoes; peeled and diced
1 cup frozen peas

Directions: How to Cook Fragrant Indian Beef Stew

1. Pat beef dry on paper towels. Heat oil in large Dutch oven over high heat. Add half the beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil.

2. Heat oven to 350F. Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalape=F1o. Cook, stirring occasionally, until lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric, salt and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water; bring to a boil. Cover and bake 1 1/2 hours or until beef is tender.

3. Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil. Cook until tender, 10 to 15 minutes. Drain and add to vegetables.

4. Add vegetables and peas to Dutch oven. Cover and bake until heated through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350F. oven 20 minutes.) Makes 8 servings.

NOTES : We've come up with a special curry blend for this aromatic stew, packed with spices and veggies. Try it with lamb, too. Prep time: 40 minutes ; Baking time: 1 hour 40 minutes ; Degree of difficulty: Easy Recipe by: Ladies Home Journal: Recipe by A Standing Invitation Cookbook Posted to recipelu-digest by "Valerie Whittle" on Feb 19, 1998

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Shepherd's Pie With Curried Meat
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Soor Vindaloo (Pork Vindaloo)

Recent comments and reviews for this recipe:

Rahul writes:

Indian BEEF stew?? Seriously?

Posted on 18 Jan 2009, 19:37 ET

Jeremy writes:

Some Indians eat meat you know

Posted on 25 Jun 2009, 13:14 ET

Morgana writes:

memo: most indians (are Hindi) and don't eat beef. Cows are considered sacred.

Posted on 18 Jul 2009, 10:17 ET

Rima writes:

Hindi is one of the languages spoken in India. The religion you are speaking of that many Indians follow is Hinduism. A person who follows this religion would be called a Hindu.

Posted on 28 Jul 2009, 17:57 ET

Michael writes:

Get a grip Rahul. Some Indians eat beef. Some even wash. Believe it or not!

Posted on 19 Aug 2009, 08:38 ET

Frances writes:

holy cow (pun intended), some of you people (memo: morgana, rahul, i'm talking to you) make me want to bang my head into whatever is closest. the recipe uses indian spices. COME ON. and have you ever been to a more westernized indian restaurant? beef korma, beef curry, beef samosas.. welcome to the 21st century.

Posted on 02 Nov 2009, 15:21 ET

Jeff writes:

This was very disappointing. The smell is amazaing but it was very flavourless. I followed the directions to the letter and it just has no flavour. But as the name of the recipe states this was very fragant.

Posted on 08 Apr 2010, 17:57 ET

brandt writes:

jeff....sometimes you have to know how to cook....not just follow a recipe. i gaurantee after reading this recipe...that if you develop these flavors will taste good.

Posted on 16 Jun 2010, 02:32 ET

dani writes:

gosh you guys are so bitchy!

Posted on 17 Aug 2010, 22:39 ET

Frank writes:

Jeff, that can be a problem sometimes when you cook Indian food, all the flavor is directed toward your nose, while it just tastes blank once you actually put it in your mouth. Sometimes your ingredients just lacked flavor, like winter vegetables or canned stuff is prone to. In those cases you gotta do it yourself: add salt, add sugar, add MSG (for umami!) stuff that will give it a heavier mouthfeel.

Posted on 25 Oct 2010, 17:59 ET

Surya writes:

Will wait for the day when we'll have Pakistani pork curries or even better, Saudi Pork Roast

Posted on 05 Jan 2011, 08:35 ET

Diana writes:

wish I had tried this before I cooked up old Mrs Beeton's curry recipe using only curry powder (yes I know it is a degraded western concept) and paste. I can't wait to get hold of those frresh ingredients

Posted on 30 Apr 2011, 12:33 ET

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