Servings : Serves 3-4
A wonderfully hearty meal, exquisite in its simplicity yet incredibly fantastic in flavour. And the aroma whilst it cooks slowly over a low heat is irresistible, especially on those cold gray days when all you crave is an invitingly warm bowl of home-made stew and some chunks of bread to dip into it. YUM!
- 500 gm boneless steak, cubed and cleaned
- 2-3 tbsp. plain white flour
- 2 fresh tomatoes, grated
- 2 tbsp. tomato paste/puree
- 2 carrots, sliced
- 3-4 potatoes, cut into chunks
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. crushed cumin powder (or any preferred spice)
- 2 green chillies, chopped
- 1 large onion, chopped fine
- 2-3 cups beef broth (or as needed)
- salt/pepper to taste
- juice of half a lemon
- 2 tbsp. butter plus 2 tbsp. oil
- coriander for garnishing
- 1/2 tsp. sugar
The steak should be at room temperature when you begin, so take it out of the fridge at least half an hour before starting to use. First, dry each piece of steak COMPLETELY by patting the pieces with kitchen towels. Once all the pieces are nice and dry, season them with a pinch of salt and pepper, then dust the flour over them to coat all the cubes well.
Heat the butter and oil until melted and hot. Add the steak cubes, don’t crowd the pan, you can do this in 2-3 batches. Make sure the steak gets browned well on all sides. Remove and place the meat in a bowl, keep covered.
Once all the steak is done, see if there is any oil left…if not, you can add a little bit more. If there are bits and pieces of burnt steak in the pan, don’t worry about it, that will add flavor to the dish, just continue with the recipe. Add the onions to the hot oil, and stir fry until they are golden. (you can add mushrooms at this stage if you want them in the stew). When golden, add the ginger and garlic pastes and the green chillies plus whichever spice you want to use, like cumin, paprika or coriander powder.
Next add the tomato paste followed by the grated fresh tomatoes, sugar and a bit of salt. Cook them for a few minutes until thick then add the steak and simmer together for about 2-3 minutes. Then add the broth, and once it comes to a simmer, turn the heat down to it’s lowest point and cover the pot. With the heat on very low, let the stew simmer for an hour or two. Depending on the cut of meat you have, it could take longer for the beef to tenderise. If you can help it, don’t rush this dish by making it in a pressure cooker…the best thing about stews is the incredible flavor that develops when everything is slow-cooked. But if you are strapped for time you could speed things along by pressure cooking for about 20 minutes. Once the steak is tender, add the carrots and potatoes. Cover and allow to cook for an additional 40 minutes or so on very low heat until the vegetables are tender. Check on it every 15 minutes or so and add more broth or water whenever needed.
Once everything is cooked to your satisfaction, adjust salt and pepper, then squeeze the lemon juice in. Turn off the heat and serve, garnished with freshly chopped coriander. Some good accompaniments to this dish would be either rice or mashed potatoes or crusty chunks of bread.
can i use the best cut steak/tenderloin steak for this dish? how long will it take to cook the steak then? thanks
Yes you can, and it will take shorter to cook. Check on it after the first 15 minutes, then keep checking until the meat is tender.
What is beef broth
I dnt hv beef soup,may i use water
Yes you can use water.
Can i serve this with rice
W/Salaam, yes you can.
Can i use mutton?
Yes you can.
I guess mutton requires more cooking time as it turned out to be a bit hard and not so tender!
But thank you so much for the reciepes. You made them so easy to follow. My husband who used to hate cooking now helps me in the kitchen! Its fun! God bless you!
hello dear…tell me wat is
hello dear…tell me wat is beef broth….and what to do with corn flour not clear!!
Beef broth is soup made from
Beef broth is soup made from beef. The last paragraph explains about the cornflour. Mix it in water and add it in the stew.
Asalam alikum hey fauzia your
Asalam alikum hey fauzia your ‘re eioes are awesome i have tried most of them and it turns out so well i dint had any clue how to cook. Ut your receipes has taught me alot jazak allah sister so much for all your receipes, just have a small request can you kindly let me know how ro make keema karela thank you so much allah taala gives you health wealth and properity and keeps you always happy! Ameen
W/Salaam, thank you for the
W/Salaam, thank you for the lovely feedback! Will try and add the recipe you’ve requested soon inshaAllah.
Hi can i use pressur cooker
Hi can i use pressur cooker for cooking?
Hi, yes you can.
Hi, yes you can.
Salam fauzia, please can u
Salam fauzia, please can u explain how to make beef broth. For that can I use d same beef steak ?
W/Salaam, it is made by
W/Salaam, it is made by boiling pieces of beef on the bone, with a bit of salt, pepper, ginger and garlic in a pot of water. The broth is the liquid.
Thnx dear fauzia
Thnx dear fauzia
Slm fauzia sis i cook today
Slm fauzia sis i cook today it came very nc Masha Allah . Thnk u jazakaAllah
I prefer fresh spice,can I
I prefer fresh spice,can I use fresh garlic n ginger instead of powder?
I always use fresh ginger and
I always use fresh ginger and garlic, never powder. Just grind it or grate it to a paste as mentioned in the ingredients list.
Hi ur recipes are very good.
Hi ur recipes are very good..id love trying different ones…here for extraction of broth can we use the same dteak we use in the stew or will it lessen the flavour?
Hi, thank you. It will reduce
Hi, thank you. It will reduce the flavour and also the best broth is made using pieces of meat that are on the bone.
Can this be made in the slow cooker? What adjustments would need to be made. Thank you so much for these recipes – I’ve tried most! 🙂