Anglo-Indian Beef Stew
Rakhi Malhotra | On 17, Jul 2019
This hearty one-pot Anglo-Indian stew is a fusion of Indian, Western, and Asian flavors, and it’s highly customizable to your specific tastes. Make it with any meat you like, such as chicken, beef, lamb, or mutton. A few rashers of bacon added to the pot will give your stew a delicious, rich, and smoky flavor. It’s loaded with fresh, seasonal veggies for extra flavor and nutrition. Feel free to substitute your favorites.
Though Anglo-Indian stew isn’t specific to any season, it is especially terrific on a cold winter’s day. Cook it in a pressure cooker or any deep pot. The ingredient list may be long, but this is such an easy dish that even a beginner can try their hand at it and succeed.
- 1 kg stew beef, cubed
- 1 litre beef stock
- 3 tbsp vegetable, canola, or
- sunflower cooking oil
- 2 onions sliced thin
- 2 bay leaves
- 2 star anise
- 6-8 cloves
- 8-10 peppercorns
- 4-5 cardamom pods, split
- 2″ cinnamon stick
- 2 tbsp ginger paste
- 3 tbsp garlic paste
- 2 tbsp wheat flour
- 1/2 cup light soy sauce
- 1/2 cup tomato ketchup
- 1 tbsp red chili sauce
- 2 large or 3 medium-sized tomatoes,
- finely chopped
- 1 cup carrots, cubed
- 1 cup shelled green peas
- 3 large potatoes cut into 4 pieces each
- 1 cup green beans cut into 1″ pieces
- 1 cup cauliflower florets
- 1/2 cup radish, cubed
- 1/2 cup pearl onions
- 2 green chilies, slit
- Salt to taste
Steps to Make It
- Set up a deep pot on medium heat. Add the vegetable/canola/sunflower cooking oil and heat.
- Now add all the whole spices and sauté until they are slightly darker and fragrant.
- Add the onions and fry until golden brown.
- Add the ginger and garlic pastes and green chilies and fry for a minute.
- Add the flour and brown, stirring continuously.
- Add the soy sauce, ketchup, red chili sauce, tomatoes and stir well. Cook till the tomatoes are slightly pulpy.
- Add the meat and brown.
- Add the stock, 2 cups of water and the harder vegetables like potato, radish, and carrots and bring the pot to a boil. We do this because the harder vegetables take longer to cook.
- Cover the pot. Reduce heat to low and cook until the meat is tender. This could take up to an hour. Occasionally check for liquid in the pot and add more if it has reduced too much. Stew must be soupy with plenty of gravy.
- When the meat is cooked, take the lid off and add the remaining, softer vegetables. Season the Stew with salt and close the pot again.
- Cook on medium heat till the softer veggies are cooked but not too soft. You will not need to keep checking to ensure you don’t overcook them; they must be al dente.
- While the veggies are cooking, put the cornflour in a cup and add 1/2 a cup of water to it. Stir to mix well and ensure there are no lumps in the mixture. Keep aside to add to the Stew.
- When the veggies are done, add the cornflour-water mix to the pot and stir. Cook for another minute, allowing the gravy to thicken slightly. Turn off the heat.
- Serve piping hot with plain boiled rice or crusty bread, if desired.
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