Indianbeefstew Recipes

INDIAN BEEF STEW

Steps:

• Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour.
• Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker.
• Separately,boil the potato cubes with a pinch of salt,drain and set aside.
• Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds.
• Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent.
• Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well.
• Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes.
• Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil.
• Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.

JAMAICAN-STYLE BEEF STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

EASIEST INDIAN STEW

Steps:

• Cook rice according to package instructions; cover, and keep warm.
• While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
• Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

WEST INDIAN BEEF STEW

Steps:

• Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
• While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
• Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
• Whisk together tomato paste and water in a small bowl.
• Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
• Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.

INDIAN BEEF STEW

Steps:

• Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour. Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker. Separately,boil the potato cubes with a pinch of salt,drain and set aside. Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds. Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent. Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well. Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes. Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil. Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.