Recipe: Fragrant Indian Beef Stew (with curry blend, cauliflower, carrots and peas)

FRAGRANT INDIAN BEEF STEW

"We've come up with a special curry blend for this aromatic stew, packed with spices and veggies. Try it with lamb, too."

2 pounds boneless beef round, cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons butter or margarine
4 cups onion (about 2 lbs), finely chopped
4 large clove garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon minced jalapeno pepper
2 tablespoons ground cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 (14 1/2 or 16 oz) can tomatoes, coarsely chopped, liquid reserved
water
2 cups cauliflower florets
8 ounces carrots, peeled and diced
1 cup frozen peas

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.

Heat oven to 350 degrees F.

Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalapeno. 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 place in the oven to cook for 1 1/2 hours or until beef is tender.

MEANWHILE, PREPARE THE VEGETABLES:
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.

When the beef is done, add vegetables and peas to the beef in the Dutch oven. Cover and return to oven until heated through, about 10 minutes.

TO MAKE AHEAD:
Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350 degree F oven 20 minutes.

Makes 8 servings
Source: Ladies Home Journal