Indian Curried Beef Stew
Ingredients
For the Indian Curry Spices:
- 2 The Spice Hunter Mediterranean bay leaves
- 2 tbsp. The Spice Hunter India gourmet turmeric
- 1 tbsp. The Spice Hunter Garam Masala blend
- 2 tsp. The Spice Hunter ground cumin
- 1 tsp. The Spice Hunter ground coriander
- ¼ tsp. The Spice Hunter cayenne red pepper
For the Beed and Vegetables:
- 3-pounds beef chuck roast, trimmed of fat and cut into 2-inch cubes
- 1 tsp. salt, plus an extra 1/2 tsp.
- 1 tsp. pepper
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 large garlic cloves, minced
- ½-inch piece of fresh ginger, grated
- 2 tbsp. fresh lemon juice
- 4 tbsp. tomato paste
- 1 tsp. brown sugar
- 3 cups beef stock
- 3 large carrots
- 1-½-pounds potatoes
- ¼ cup fresh cilantro, chopped
Instructions
- In a small mixing bowl, combine all of the curry spices; set aside.
- Cut chuck roast into 2-inch square pieces.
- Season with salt and pepper, and brown in a Dutch oven with 2 tablespoons of olive oil; sear on each side for 3 – 4 minutes.
- Transfer the meat to a plate and set aside.
- Add the onion, garlic and ginger to the pan and sauté for about 4 minutes; add a bit more olive oil, if needed.
- Stir in all of the curry spices, and allow to cook for one more minute.
- Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes.
- Return the meat to the Dutch oven and bring to a simmer.
- Put the lid on the pot, cracked a little, and simmer on low for 1 hour.
- Remove from stove and garnish with cilantro when serving.
