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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.
Course Dinner, Lunch
Cuisine Indian, Middle Eastern
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

  1. 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.
  2. To a slow cooker add potatoes, carrots and mushrooms.
  3. Lightly brown off the beef mixture in a frying pan. Then add the beef mixture to the slow cooker.
  4. Then add spices, onion, garlic, ginger.
  5. Add chopped tomatoes and beef stock. Then stir well.
  6. Cook with lid on for 6 hours. Until meat is tender.
  7. 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.