Beef Stew

I don’t know what to say, besides the fact that I’m utterly impressed with myself.  My mother has been spending the last few days working in the garden, and yesterday I kept calling for her every 5 seconds.  Having a recipe handy to guide you is always much better than hollering for a busy person.  My mom also made corn on the cob for dinner, and I was going to turn that down when an idea struck.  I sliced the corn off and had the kernels with the stew.  The hint of sweetness from the corn complemented the beef wonderfully.  You can just put frozen corn though. Seriously happy a happy camper tonight.

3 tablespoons ghee/oil
1/2 teaspoon cumin seeds
3 pepper corns, crushed
4 oz onion, thinly sliced
8 oz beef, cubed
3/4 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon sumac
1/2 teaspoon paprika
3/4 teaspoon red chili powder
1/2 teaspoon mustard powder
1 teaspoon cumin/coriander powder
1 teaspoon ginger, minced
1 teaspoon garlic, minced
4 oz tomato
4 oz beef stock
1 medium potato, cubed
2 oz carrots, sliced
1/2 cup frozen corn
1/4 cup frozen peas

Place tomato in a bowl, and microwave for about 3 minutes. Once it is blanched, remove the skin, and puree in a blender.

In a medium sized pan, heat the ghee over medium heat. Add the cumin seeds and peppercorn. Lower the heat slightly, and when it stops sputtering, add the onion. Fry until golden brown, stirring as needed. With a slotted spoon, remove the onions and set aside.

Add beef to the pot, browning it over high heat. With a slotted spoon, remove the meat when browned and set aside.

Add spices, and ginger and garlic to the pot and braise for a minute. If necessary, add a teaspoon of ghee. Add the tomato puree and beef stock and stir to combine ingredients. Bring to a boil. Add the cooked beef and golden onions back to the pot, stirring to coat the meat with the sauce.  Cover and reduce to a simmer, and cook for about 1 hour, until done.

Add potato and carrots to the meat, and let simmer for 20 minutes, until vegetables are tender and done. Add frozen corn and peas in and cook for another 5 minutes, or add it before serving when reheating.


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