Indian Beef Stew
Dive into the rich and aromatic world of Indian cuisine with this hearty Indian Beef Stew, a comforting dish brimming with bold spices and tender chunks of beef. Slow-cooked to perfection, this stew features a delicious medley of earthy turmeric, fragrant garam masala, and warming cinnamon, balanced by the creaminess of coconut milk and the savory depth of beef broth. Rounded out with soft potatoes, sweet carrots, and a hint of heat from optional chili powder, this dish is a perfect marriage of flavor and texture. Garnished with fresh cilantro and best served with steamed rice or naan, it’s an irresistible option for cozy dinners or special occasions. Perfect for curry lovers and those seeking a one-pot meal with authentic Indian spice, this recipe transforms simple ingredients into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 grams beef stew meat (boneless, cut into 1-inch cubes)
- 2 medium onion (finely chopped)
- 1 tablespoon ginger (grated)
- 4 cloves garlic (minced)
- 3 medium tomatoes (finely chopped)
- 2 medium potatoes (peeled and cubed)
- 2 medium carrot (sliced into thick rounds)
- 400 ml coconut milk
- 250 ml beef broth
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional, adjust to heat preference)
- 1 cinnamon stick
- 3 cardamom pods (lightly crushed)
- 1 bay leaf
- 2 tablespoons fresh cilantro leaves (chopped, for garnish)
- 1 teaspoon salt
- 200 ml water (as needed)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cinnamon stick, cardamom pods, and bay leaf. Sauté for 1 minute until aromatic.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes.
Add the chopped tomatoes and cook until they soften and form a thick paste, about 5-7 minutes.
Mix in the turmeric, ground coriander, ground cumin, garam masala, and red chili powder (if using). Cook for 1 minute to toast the spices.
Add the beef cubes and stir well to coat them in the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the beef begins to brown.
Pour in the beef broth, coconut milk, and water. Stir to combine. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes, stirring occasionally.
Add the cubed potatoes and sliced carrots. Continue to cook, covered, for another 30 minutes, or until the beef is tender and the vegetables are cooked through.
Taste and adjust the seasoning with salt, if needed. If the stew is too thick, add a little more water to reach your desired consistency.
Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
Garnish with fresh cilantro leaves and serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 56.1 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4674 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
