Beef stew is a hearty and comforting dish made with tender chunks of beef, vegetables, and a rich, flavorful broth. My version is spiced up with green Chillies & Curry leaves and warm comforting spices like Chilli Powder, Turmeric & Cumin with a hefty dose of crushed black Peppercorns.
I’m using stewing beef in this recipe. It needs a nice low and slow cook to achieve great results.
What is Stewing Beef?
Stewing beef refers to tough, well-marbled cuts of beef that become tender and flavorful when cooked low and slow in liquid. These cuts typically come from well-exercised muscles, which contain connective tissue that breaks down into gelatin, giving stews their rich, hearty texture.
Spicy Pepper Beef Stew
Ingredients
- 2 lbs stewing Beef
- Juice of 1/2 Lime
- 1/2 tsp Chilli powder
- 1/2 tsp Turmeric
- 2 tsps crushed black Pepper
- 1/2 tsp Cumin powder
- 1 tsp Salt
- 1/4 cup all purpose Flour
- 1/2 cup Oil
- 2 inch piece Cinnamon
- 4 green Cardamoms
- 3 black Cardamons
- 1 Star Anise
- 8 Cloves
- 4 Kashmiri Chillies remove the stems and tear in half
- 2 cups sliced Onions
- 5 green Thai Chillies
- 1/2 cup Curry leaves
- 2 tbsps Ginger Garlic paste
- 1/2 cup Tomato chunks
- 2 more tsps Pepper
- 1/2 sliced Mushrooms
- 4 cups Beef stock
- 2 cups Water
- Salt to taste
- 1 cup big cubes of Potato
- 1 cup big cubes of Carrots
- 1 – 2 tbsps of Flour and Water slurry
Instructions
- Marinate the Beef with the lime juice, powder spices, salt, pepper and flour
- Heat the oil and add in the whole spices
- Add the kashmiri chillies
- And the onions, allow them to sweat and caramelize
- Add the green chillies and curry leaves
- Add in the beef and saute all together
- Add the ginger garlic paste and the tomatoes
- Add more crushed pepper, mushrooms and cover with beef stock and water
- Add salt to taste
- Cook low and slow for 6-8 hours
- In the second hour, add in the potatoes and carrots and continue to cook
- At the end of the cook time, make a flour slurry and add this to the gravy to thicken it
