entrees

Masuman Beef Stew

The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.
20 min
PREP TIME
50 min
COOK TIME
300
CALORIES
17
INGREDIENTS

INGREDIENTS

  • 1 cup (250 mililiter) flour
  • 2 teaspoon (10 mililiter) Sea Salt Grinder
  • 1 teaspoon (5 mililiter) Ground Black Pepper
  • 1 stalk fresh lemongrass, minced (optional)
  • 1 pound (500 gram) boneless chuck roast, cut into 1-inch cubes
  • 2 tablespoon (30 mililiter) vegetable oil
  • 2 cups (500 mililiter) chopped onions
  • 1 teaspoon (5 mililiter) brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoon (30 mililiter) Roasted Red Chili Paste
  • 1 can (796 mililiter) whole tomatoes
  • 2 cups (500 mililiter) diced carrots
  • 2 cups (500 mililiter) diced, peeled potatoes
  • 1 to 1 1/2 cups (250 to 375 mililiter) Beef Stock
  • 1/2 teaspoon (2 mililiter) Organic Ground Cinnamon , (optional)
  • 1/2 teaspoon (2 mililiter) Cardamom Ground , (optional)
  • Cooked Jasmine Rice Substitution Available
    • Stir-Fry Rice Noodles (thai kitch)

Preparation

  • 1 In a shallow dish, combine flour, 1 tsp (5 mL) of the salt, pepper and lemongrass. Coat beef in flour mixture. Set aside.
  • 2 In large saucepan, heat oil on medium heat. Add onions, remaining 1 tsp (5 mL) salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.
  • 3 Stir in tomatoes, carrots, potatoes, 1 cup (250 mL) of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.
  • 4 Serve over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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