Fragrant indian beef stew

8 Servings

Ingredients

QuantityIngredient
2poundsBoneless beef round; cut in 1\" cubes
2tablespoonsVegetable oil
2tablespoonsButter or margarine
4cupsFinely chopped onion; about 2 pounds
4largesCloves garlic; minced
1tablespoonMinced fresh ginger
1tablespoonMinced jalapeno pepper
2tablespoonsGround coriander
1tablespoonCumin
1teaspoonTurmeric
teaspoonSalt
½teaspoonFreshly ground pepper
1canTomatoes; coarsely chopped, reserve liquid, 14 1/2 or 16 ounce
Water
2cupsCauliflower flowerets
8ouncesCarrots; peeled and diced
1poundsPotatoes; peeled and diced
1cupFrozen peas

Directions

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 350øF. 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 1½ hours or until beef is tender.

3. Meanwhile, bring 1 ½ 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 350øF. 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" <catspaw@...> on Feb 19, 1998