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Desi Beef Stew in Rich Onion Gravy

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4 from 20 reviews

A hearty and flavorful South Asian (Desi) style beef stew made by slow-cooking tender beef with caramelized onions, ginger-garlic paste, and a blend of aromatic spices. This comforting dish combines traditional spices and cooking techniques to create a rich and thick stew perfect for warming meals.

Ingredients

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Oil & Aromatics

  • 1/2 cup cooking oil
  • 3 tbsp ginger and garlic paste
  • 1kg red onions
  • 6 round red chillies

Meat

  • 1kg beef (mutton)

Spices & Seasoning

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp salt (or to taste)

Liquid

  • 2 cups water

Instructions

  1. Heat Oil: Pour cooking oil into a pot and let it warm up over medium heat for 2 minutes to prepare for sautéing the onions.
  2. Sauté Onions: Chop the red onions finely and add them to the hot oil. Cook, stirring occasionally, until the onions soften and just begin to brown, developing a deep caramel flavor.
  3. Add Beef and Paste: Add the beef (mutton) pieces along with the ginger and garlic paste to the pot. Mix thoroughly to combine and cook until the beef changes color and the onions soften further.
  4. Add Spices: Add the coriander seeds, cumin seeds, salt, and whole red chillies to the pot. Stir well to evenly distribute the spices and coat the meat and onions.
  5. Add Water and Simmer: Pour 2 cups of water into the pot and stir to mix everything well. Cover the pot with a lid and cook on low flame for about 20 minutes, or until the meat becomes tender.
  6. Reduce Stew: Once the meat is tender, remove the lid and continue cooking on low heat to let the water evaporate. Stir occasionally until the stew thickens and becomes richly flavored.
  7. Garnish and Serve: Garnish with additional ingredients of your choice such as fresh herbs or a squeeze of lemon for enhanced presentation and flavor before serving.

Notes

  • Use mutton for traditional taste, but beef or lamb can be substituted.
  • Adjust salt and chili according to your spice preference.
  • Cooking on low heat is crucial to tenderize the meat and develop deep flavors.
  • Optional garnishes include fresh coriander leaves, chopped green chilies, or lemon wedges.
  • If a thicker stew is desired faster, increase heat slightly after meat becomes tender, watching carefully to prevent burning.

Find it online: https://yumfoodusa.com/desi-beef-stew-in-rich-onion-gravy/