This Beef Stew is an ultimate cold-weather comfort dish. The meat is so tender that it melts in your mouth. When we were in Shanghai, (the weather is cold there for the most part of the year) we always ended up cooking this dish. My husband taught me this stew dish, which I have now improvised it. It’s a simple dish which can be prepared quickly. The meat is cooked separately in a pressure cooker (to quicken the time) and then simmered with chopped vegetables. You can also cook the meat without using the pressure cooker, but it will take time.
What is Stew?
A stew is a combination of food ingredients cooked in a liquid. Ingredients may include only vegetables, resulting in a vegetable stew. It may also include meat like poultry, beef, and seafood. Water is usually used as a stew cooking liquid. Stock and red wine can also be used to make the stew more flavourful.
This is one variant of the traditional Mangalorean stew recipe. I have used stew powder in this recipe. Stew powder is nothing but a mix of coriander, cumin, pepper, turmeric, and garam masala powder. This dish can be served with rice or bread.
Indian Beef Stew
Preparation time:15 min
Cooking time:45 min
Total Time:1 hour
- 1 kg beef (with or without bone)
- 2 tbsp vegetable oil
- 2 medium carrots, chopped
- 2 medium potatoes, chopped
- 1/2 cup chopped beans
- 1 large onion
- 2 tbsp crushed ginger garlic
- 1 and 1/2 tbsp tomato paste (or 1/2 cup tomato puree)
- 1-2 tbsp tamarind paste
- 1 tsp turmeric powder
- 1 and 1/2 tsp coriander powder
- 1 tsp cumin powder
- 1-2 tsp pepper powder (increase for more spiciness)
- 1/2 tsp garam masala
- 2 cups of water
- 2-3 tbsp white vinegar
- salt to taste
- 1/3 cup coriander leaves for garnish
- In a pressure cooker, add beef and salt, fry till it changes color. Pressure cook it for 4 whistles. After 4 whistles switch off the flame and wait till all the pressure has been released. Do not forcefully remove the pressure.
- Take another deep bottomed saucepan on medium heat, add oil, when the oil becomes hot add onions and fry till it changes to a light brown in color.
- To this add crushed ginger garlic, and saute till the raw smell of the ginger-garlic goes off. Then add chopped vegetables, saute for a minute or two. Then add tomato paste or tomato puree. Saute this for 2-3 minutes.
- Now add 2 cups of water and allow the vegetables to be half cooked.
- Once the Vegetables have been half-cooked, add tamarind paste and the cooked beef along with its juices.
- Now add turmeric, coriander, cumin, pepper, and garam masala powder, add salt. Stir it once, and simmer the stew for 10-15 minutes or until the vegetables have been fully cooked.
- Add vinegar, give the stew a stir. Check and adjust the seasonings for salt or vinegar. I always end up adding more vinegar ( I like mine a little bit tangy) And then switch off the flame.
- Garnish with coriander leaves, serve the stew with boiled rice or bread.
Nutrition Facts: Calories 534kcal, Total Fat: 18.4g, Saturated Fat: 5.8g, Cholesterol: 179mg, Sodium: 166mg, Total Carbohydrate: 25.7g, Dietary Fiber: 4.7g, Total Sugars: 5.4g, Protein: 63.8g, Vitamin D: 0mcg, Calcium: 54mg, Iron: 39mg, Potassium: 1445mg.
*The nutritional information are calculated automatically. I cannot guarantee the accuracy of this data.