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Recipes Home » Beef

Beef Stew

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Number of Votes 2
Number of times Viewed 18778
Comments 6
Rating 2.5/5.0
 
Occasion: Ramadan   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Beef Stew recipe by N.s. Nasim at PakiRecipes.com.
Here's a quick and easy beef stew recipe. you can add homestyle vegetables to it. It's flexible, so you can add anything you want to it to suit your tastes.


Ingredients
8 Tablespoons Vegetable Oil
20 Whole Black Peppercorns
6 Whole Cloves
2 Whole Bay Leaves
6 Whole CardamomClick to find more about Cardamom Pods
2 Medium Onions, Chopped Fine
6 Cloves GarlicClick to find more about Garlic, Chopped Fine
1 GingerClick to find more about Ginger Root, 1" Cube, Chopped Fine
2 Pounds Beef, Cubed, (1")
1 Teaspoon Cumin Seed
1/2 Teaspoon Cayenne, Optional
1 Teaspoon Coriander Seed, Ground
2 Teaspoons SaltClick to find more about Salt
5 Tablespoons Yogurt, Beaten
2 Pounds Chopped SpinachClick to find more about Spinach, Fresh Or Frozen
1 Teaspoon Garam Masala


Preparation
This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef.
Put the gingerClick to find more about ginger, onions, and garlicClick to find more about garlic into a blender container, and blend to a paste, adding a Tablespoon of water if necessary.
Set aside. Put the peppercorns, cloves, bay leaves, and cardamomClick to find more about cardamom pods in one bowl.
Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the saltClick to find more about salt in another bowl.
Put the yogurt into another bowl.
Wash and chop and drain the fresh spinachClick to find more about spinach, have it ready to add into the dish. (Or defrost the frozen spinachClick to find more about spinach.)
Put the remaining teaspoon of saltClick to find more about salt into another bowl.
Now, heat the vegetable oil in a large dutch oven.
When hot, put in the peppercorns, cloves, bayleaves and cardamomClick to find more about cardamom pods. Stir for a second. Now put in the onions, garlicClick to find more about garlic, and gingerClick to find more about ginger.
Stir and fry until the paste starts to develop brown specks.
Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the saltClick to find more about salt. Stir together, then add the meat.
Stir and fry for a minute.
Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly with the other ingredients.
Keep on frying until the meat has a slightly browned look.
Add the spinachClick to find more about spinach, bit by bit, stirring in more as the spinachClick to find more about spinach in the pan wilts. Keep stirring and cooking until the spinachClick to find more about spinach wilts completely.
It should give up its juices, to cook the meat.
Now, put the entire mixture in the crockpot, and allow to simmer for 6-8 hours on high or 8-10 hours on low, until meat is tender.
When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer.
If there is too much liquid, simmer uncovered for 5-10 minutes until sauce is thicker.
This is usually served with flatbread, but is good over rice or noodles.



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There are 6 comment(s) for this recipe.
by SumeraNawed (Jr. Admin) No Rating
Meat will cook in its own juices as it is mentioned in the recipe.

Wed Nov 17, 2010

by Anonymous 3/5 Stars
Do you add any water or is it going to cook in its own juices for 10 hours?

Wed Nov 17, 2010

by aida 5/5 Stars
i have tried it and it taste superb . please send more easy to cook and marvelous recipes . i love to cook . thanks

Tue Aug 24, 2010

by Anonymous 5/5 Stars
great . send more recipes

Tue Aug 24, 2010

by Janara 5/5 Stars
I Love It

Thu Jun 25, 2009

by sana 5/5 Stars
i love it

Fri May 22, 2009


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