Cinnamon spiced beef stew (0 syns)
I love this recipe because the cardamoms and cinnamon take this beef dish to a new level – wonderful morrocon/indian flavours. If you’re worried about the spice level – don’t be, it’s mild! By the way, to reduce the 6 hour cooking time to 20 minutes, use a pressure cooker.
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Ingredients
- 500-800 g lean beef bite-sized chunks
- 1 large onion finely cut, preferably the sweet variety
- 2 tbsp mild curry powder
- 200 g chopped tinned tomatoes i.e. half a tin
- 250 ml hot beef stock
- 100 g low fat yogurt
- Potatoes – 2 large ones – roughly chopped large
- 2 carrots – sliced
- handful of mushrooms – quartered
- 1 dried bay leaf
- 1 cinnamon stick
- 5 whole cloves
- 6 green cardamom pods crushed
- 3 garlic cloves or 1 large frozen cube
- 3 cm root ginger or 1 large frozen cube
- a pinch of fresh coriander
- salt and pepper to season
Method
-
In a bowl, mix the beef, yoghurt and curry powder. Season with salt and pepper. Mix well, Cover with cling film and let marinade overnight.
-
To a slow cooker add potatoes, carrots and mushrooms.
-
Lightly brown off the beef mixture in a frying pan. Then add the beef mixture to the slow cooker.
-
Then add spices, onion, garlic, ginger.
-
Add chopped tomatoes and beef stock. Then stir well.
-
Cook with lid on for 6 hours. Until meat is tender.
-
Serve with the pinch of fresh coriander.
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.
This recipe takes 6 hours in a slow cooker. However, it will take only 40 minutes in a pressure cooker or Instant Pot.