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Fragrant Indian Beef Stew
2 lb Boneless beef round; cut in 1" cubes
2 tb Vegetable oil
2 tb Butter or margarine
4 c Finely chopped onion; about 2 pounds
4 lg Cloves garlic; minced
1 tb Minced fresh ginger
1 tb Minced jalapeno pepper
2 tb Ground coriander
1 tb Cumin
1 ts Turmeric
1 1/2 ts Salt
1/2 ts Freshly ground pepper
1 cn Tomatoes; coarsely chopped, reserve liquid, 14 1/2 or 16 ounce
2 c Cauliflower flowerets
8 oz Carrots; peeled and diced
1 lb Potatoes; peeled and diced
1 c Frozen peas
Pat beef dry on paper towels. Heat oil in large Dutch oven over high heat. Add half the beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil.
Heat oven to 350øF. Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalape=F1o. Cook, stirring occasionally, until lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric, salt and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water; bring to a boil. Cover and bake 1 1/2 hours or until beef is tender.
Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil. Cook until tender, 10 to 15 minutes. Drain and add to vegetables.
Add vegetables and peas to Dutch oven. Cover and bake until heated through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350øF. oven 20 minutes.) Makes 8 servings.