Fragrant Indian Beef Stew

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef round - cut into 1" cubes
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter or margarine
4 cups	250g / 8.8oz	Onion - (about 2 lbs), finely chopped
4		Garlic - minced
1 tablespoon	15ml	Fresh ginger - minced
1 tablespoon	15ml	Jalapeno pepper - minced
2 tablespoons	30ml	Cumin
1 teaspoon	5ml	Turmeric
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1		Tomatoes - coarsely chopped & liquid reserved
2 cups	292g / 10oz	Cauliflower florets
8 oz	227g	Carrots - peeled and diced
1 cup	237ml	Frozen peas

Recipe Instructions

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 350AF. Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalape-o. 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 350AF. oven 20 minutes.) Makes 8 servings.

Prep time: 40 minutes Baking time: 1 hour 40 minutes Degree of difficulty: Easy

Source:
Julie Sahni - Classic Indian Vegetarian Cooking

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