Shez's Beef and Potato Stew
- Number of Servings: 8
Ingredients
* Beef, Stew Meat, Lean, Cubed, 2 lbs * Potato, 5 medium, cut into 4-6 pieces each * Canola Oil, 0.25 cup * Onion - Raw, chopped, 2 cup * Garlic Paste, 1 tbsp * Ginger, ground, 1 tsp * Salt, 2 tsp * Pepper, red or cayenne, 2 tsp * Turmeric, ground, 0.5 tsp * Coriander powder, 1 tsp * WaterOptional: (I always use them) * Ground nutmeg, a pinch * Ground cinnamon, a pinch * Lemon Pepper, a pinch * Oregano, a pinch * Green chilies, chopped (to taste)
Preparation:
* Wash, peel, and cut up potatoes
* Cut beef into cubes (I buy beef stew pieces but I usually still cut them into smaller pieces)
* Chop onions (I buy them pre-chopped from the frozen aisle at Giant)
* Line up your spices
Cooking:
* Add oil and onions to pot and brown onions slightly
* Add garlic, ginger and all dry spices
* Add meat and fry until it changes color
* Add water until meat is just barely covered. Bring to boil on high heat then reduce to medium and let simmer, covered, for at least 20 minutes.
* (optional) Test for tenderness and continue to let simmer if needed
* Uncover the lid, increase flame, and let most of the water evaporate
* Add the cut potatoes (or some other vegetable: spinach, carrots, peas, etc work well) to the pot and mix
* Add 2 cups of water (4-5 cups if you want a more watery curry; I usually put in 4 when making it with potatoes)
* Bring to boil on high heat, then reduce heat to medium and let simmer, covered, for at least 20 minutes
* (optional) Test potatoes for tenderness
* Serve hot, over white rice or with warm bread (preferably naan)
Number of Servings: 8
Recipe submitted by SparkPeople user SHEZAREU.
* Wash, peel, and cut up potatoes
* Cut beef into cubes (I buy beef stew pieces but I usually still cut them into smaller pieces)
* Chop onions (I buy them pre-chopped from the frozen aisle at Giant)
* Line up your spices
Cooking:
* Add oil and onions to pot and brown onions slightly
* Add garlic, ginger and all dry spices
* Add meat and fry until it changes color
* Add water until meat is just barely covered. Bring to boil on high heat then reduce to medium and let simmer, covered, for at least 20 minutes.
* (optional) Test for tenderness and continue to let simmer if needed
* Uncover the lid, increase flame, and let most of the water evaporate
* Add the cut potatoes (or some other vegetable: spinach, carrots, peas, etc work well) to the pot and mix
* Add 2 cups of water (4-5 cups if you want a more watery curry; I usually put in 4 when making it with potatoes)
* Bring to boil on high heat, then reduce heat to medium and let simmer, covered, for at least 20 minutes
* (optional) Test potatoes for tenderness
* Serve hot, over white rice or with warm bread (preferably naan)
Number of Servings: 8
Recipe submitted by SparkPeople user SHEZAREU.
Nutritional Info Amount Per Serving
- Calories: 354.0
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 716.0 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.9 g
- Protein: 25.3 g