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Dutch Oven Beef Stew Indian-Style
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
10
minutes
minutes
Servings:
4
Calories:
121
kcal
Author:
URVASHI PITRE
Calories:
121
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
1
g
|
Fiber:
4
g
|
Sugar:
6
g
Ingredients
For The Sauce
1
Onion
1
tablespoon
Ginger
1
tablespoon
garlic
2
tomatoes
1/2
cup
yogurt
or sour cream
4-5
stalks
Cilantro
1
Jalapeño Peppers
1
teaspoon
Garam Masala
1
teaspoon
Kosher Salt
1
teaspoon
turmeric
1/2-1
teaspoon
Cayenne Pepper
For The Curry
2
cups
Baby New Potatoes
1
cup
baby carrots
1
pound
Beef Stew Meat
Instructions
Preheat at 350F.
Blend together onion, ginger, garlic, tomatoes, yogurt, cilantro, jalapeños, Garam Masala, salt, and cayenne.
Place beef and potatoes in a
3 quart Dutch Oven
.
Pour in the sauce, and add turmeric. You’re doing this later so that you don’t stain your blender container.
Cover and bake at 350F for an hour. Add carrots and bake another hour until the meat is fork-tender.
Stew meat can be a pretty tough meat, so make sure to let it cook the full cook time to ensure that it comes out tender.
Make sure that you don't let it cook for too long or the meat will come out dry and the vegetables will turn to mush.