Sometimes, recipes can be adjusted to introduce children to the world of spices. Providing an exotic dish once a month can really open up their palates.
This dish takes just under 2 hours if you include preparation and cooking time. Superb for a Sunday meal.
SLOW-BRAISED BEEF
Ingredients:
- 3 tbsp vegetable oil
- 2 lbs boneless stewing beef, cut into one-inch cubes
- 4 diced onions
- 2 tbsp grated ginger
- 4 cloves minced garlic
- 1 tbsp ground coriander
- 1 tsp cayenne pepper
- ¾ cup plain yogurt
- 3 diced tomatoes
- 1 cup water
- 2 tsp salt and more salt to taste
- 1 lb spinach
- freshly ground pepper
METHOD:
- Heat 2 tbsp. of the oil in a large, heavy pot. Add the beef and sear on all sides, about five minutes. Transfer the beef out of the pot and set aside.
- Add the remaining 1 tbsp of oil into the pot and heat at medium. Add the onions and sauté until translucent.
- Add the ginger, garlic, coriander, cayenne and yogurt. Reduce heat to low and simmer, uncovered about 4 minutes.
- Add the meat back in and throw in the tomatoes, water and 11/2 tsp. salt. Raise the heat to medium-high and bring to a boil. Cover, reduce heat to low and cook until the meat is tender, about an hour.
- Rinse the spinach and steam until wilted, drain the excess water and chop coarsely.
- Stir the spinach into the stew (after its done) and simmer uncovered for a few minutes. Salt and pepper to taste. Serves 4 to 6 people.
This is a great dish to partner with rice and if you like extra chili-heat, fling more cayenne in the mix.
The copyright of the article Asian Beef Stew in Asian Cuisine is owned by June Chua. Permission to republish Asian Beef Stew in print or online must be granted by the author in writing.
