Shez's Beef and Potato Stew

Shez's Beef and Potato Stew
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Shez's Beef and Potato Stew calories by ingredient
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Pakistani Style Aloo Gosht Pakistani Style Aloo Gosht
Number of Servings: 8


    * 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
    * Water

    Optional: (I always use them)
    * Ground nutmeg, a pinch
    * Ground cinnamon, a pinch
    * Lemon Pepper, a pinch
    * Oregano, a pinch
    * Green chilies, chopped (to taste)



* 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


* 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.

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