|
Ingredients
|
Quantity
|
|
Boneless beef round – cut into 1” cubes
|
2 pounds
|
|
Vegetable oil
|
2 tbsp
|
|
Butter or margarine
|
2 tbsp
|
|
Onions – finely chopped
|
4 cups (2lbs)
|
|
Garlic cloves – minced
|
4 large
|
|
Fresh ginger – minced
|
1 tbsp
|
|
Jalapeno pepper – minced
|
1 tbsp
|
|
Cumin
|
2 tbsp
|
|
Turmeric
|
1 tsp
|
|
Salt
|
1 ½ tsp
|
|
Freshly ground pepper
|
½ tsp
|
|
Tomatoes – coarsely chopped & liquid
reserved
|
1 can
|
|
Cauliflower florets
|
2 cups
|
|
Carrots – peeled and diced
|
8 ounces
|
|
Frozen peas
|
1 cup
|
Pat beef dry on paper towels. Heat oil in large Dutch oven over
high heat. Add half the beef and brown well on all sides. Transfer with a
slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil.
Heat oven to 350 F. Melt butter in Dutch oven over medium heat.
Add onions, garlic, ginger and jalapeno. Cook, stirring occasionally, until
lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric, salt
and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water;
bring to a boil. Cover and bake 1 ½ hours or until beef is tender.
Meanwhile, bring 1 ½ quarts of salted water to a boil in a large
saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a
slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan
until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes
with hot water in a small saucepan and bring to a boil. Cook until tender, 10
to 15 minutes. Drain and add to vegetables.
Add vegetables and peas to Dutch oven. Cover and bake until heated
through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate up
to 3 days. Heat in 350F. oven 20 minutes.) Makes 8 servings.
Notes: We've come up with a special curry blend for
this aromatic stew, packed with spices and veggies. Try it with lamb, too.
