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Beef Stew

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Fragrant spices of India and a creamy yogurt sauce lend an unique aptitude to this engaging beef and vegetable stew.


  • 2 teaspoons olive oil, divided
  • 2 kilos boneless beef backside spherical roast, reduce into 1-inch items
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 11⁄2 teaspoons curry powder
  • 1 teaspoon cumin seeds
  • 1⁄2 teaspoon floor ginger
  • 1⁄2 teaspoon turmeric
  • 2 cans (14 to 141⁄2 ounces every) ready-to-serve beef broth
  • 1 can (141⁄2 ounces) diced tomatoes, undrained
  • 11⁄4 cups raw yellow break up peas, rinsed, picked over
  • 3⁄4 cup water
  • 1 teaspoon salt
  • 1⁄4 teaspoon floor crimson pepper
  • 11⁄2 cups cauliflower florets, reduce into bite-sized items
  • 1 cup frozen peas


  • 3⁄4 cup plain nonfat yogurt
  • 1 tablespoon chopped recent cilantro
  • 1⁄2 teaspoon floor ginger
  • 1⁄8 teaspoon floor crimson pepper


1. Warmth 1 teaspoon oil in stockpot over medium warmth till sizzling. Brown half of the meat; take away from stockpot. Repeat with remaining 1 teaspoon oil and remaining beef. Take away beef from stockpot.


2. Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; prepare dinner and stir 3 to five minutes or till onion is tender. Stir in broth, tomatoes, break up peas, water, salt, and crimson pepper. Return beef to stockpot; deliver to a boil. Cut back warmth; cowl tightly and simmer 13 ⁄4 to 21 ⁄4 hours or till beef is forktender.

3. In the meantime, mix Yogurt Sauce elements in small bowl. Cowl and refrigerate.

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4. Stir cauliflower and inexperienced peas into stew. Prepare dinner, lined, 5 to 7 minutes or till cauliflower is crisp-tender.

5. Serve stew with Yogurt Sauce