Recipe: Indian-Spiced Beef Stew (using tomato sauce and peas)

INDIAN-SPICED BEEF STEW

"Indian-Spiced Beef Stew simmers away on the stovetop and delivers fork-tender chunks of beef in a savory, smooth broth. Serve with steamed basmati rice or naan for a complete meal."

2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil, divided use
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups chopped onions
2 tablespoons minced fresh ginger
4 cloves garlic, minced
1 (14 1/2 ounce) can tomato sauce
1 tablespoon garam masala
1 cup frozen peas
1 cup fat-free half-and-half
FOR SERVING (optional):
Hot cooked basmati rice, naan, lime wedges

Heat 1 1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.

Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender. Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.

Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 hours or until beef is fork-tender.

Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.

Serve stew with rice, naan, and/or lime wedges, as desired.

Makes 4 to 6 servings
Source: Cattlemen's Beef Board