Beef Stew

Preparation time: 3 hrs. | Serves 10 persons

This vegetable beef stew is traditionally called Shab-daig in South Asian cuisine, its taste would greatly varies with cooking time because it takes time to prepare and always cook on low heat if it is cooked on high heat then its taste will not be good. So its better to cook it overnight on slow heat. It is usually served with simple fried rice or paratha.

Beef Stew

Ingredients:

1 kg beef pieces (with little fats)

1 kg small turnips (peel)

1 kg small onions (remove tips and skin only)

2 bunch of cloves (peel)

2 inch ginger piece (cut into small pieces)

8-10 small round dry red peppers

6-8 cloves

4 green cardamoms

2 black cardamoms

3 cinnamon sticks

Salt to taste

1/2 tbsp red pepper powder

1 tbsp cumin seeds

1 tbsp hot mix spice powder (garam masala)

300 gm yogurt

1/2 tsp nutmeg and mace powder

1/2 cup mustard oil

6 cup water or as required

Procedure:

1. Take a wide deep sauce pan and add all the ingredients except turnips and onions.

2. Add enough water in the pan so that all the beef pieces would completely dip in water.

3. Now at first cook the above beef stuff on high flame until it starts to boil and then let it cook on very low heat for 2-3 hours until beef become tender.

4. After that add onions and turnips to the stew in layer form and shake the pan in circular direction so that the stew soup come on top of the vegetables. Don't stir ladle or spoon in the stew and let it cook for 30-40 mins so that onions and turnips would become completely tender.

Serving:

To take out this vegetable beef stew in bowl, carefully move the ladle in the pan and at first take out beef pieces, then turnips and onions and in the end pour the stew soup. In this way th vegetables would not break and will look good in presentation.

Vegetable Beef Stew

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