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

5 from 3 votes
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Ingredients Method

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

Method
 

  1. Marinate the Beef with the lime juice, powder spices, salt, pepper and flour
  2. Heat the oil and add in the whole spices
  3. Add the kashmiri chillies
  4. And the onions, allow them to sweat and caramelize
  5. Add the green chillies and curry leaves
  6. Add in the beef and saute all together
  7. Add the ginger garlic paste and the tomatoes
  8. Add more crushed pepper, mushrooms and cover with beef stock and water
  9. Add salt to taste
  10. Cook low and slow for 6-8 hours
  11. In the second hour, add in the potatoes and carrots and continue to cook
  12. At the end of the cook time, make a flour slurry and add this to the gravy to thicken it