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
"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
MsgID: 3155255
Shared by: Betsy at Recipelink.com
In reply to: Recipe: December 2013 Daily Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: December 2013 Daily Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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