Description
A rich and aromatic Beef Masala stew featuring tender chunks of stewing beef cooked in a blend of Indian spices, tomato paste, and creamy coconut milk or Greek yogurt. This hearty dish is simmered to perfection for deep flavor, garnished with fresh cilantro, chilies, and scallions for a vibrant finish. Perfect served with rice or naan.
Ingredients
Meat and Stock
- 1.5 lbs stewing beef (cubed, about 2 inches)
- 1 2/3 cups beef or chicken stock
Spices and Flavorings
- 6 whole cloves
- 1 teaspoon coriander seeds
- 1 teaspoon chili powder
- 1 ½ teaspoons turmeric
- ½ tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
Vegetables and Aromatics
- 1 small yellow onion (chopped)
- 2 tablespoons ginger garlic paste
- 1 large carrot (cut in rounds, optional)
- 2 fresh red chili peppers (finely chopped, optional)
Fats and Dairy
- 4 tablespoons olive oil
- 8 tablespoons tomato paste
- ¾ cup coconut milk or plain Greek yogurt
Garnishes
- A handful of fresh cilantro (roughly chopped, about half a cup)
- Additional fresh cilantro for garnish
- Red or green chilies for garnish
- Scallions (green part, julienned) for garnish
Instructions
- Heat Oil and Toast Whole Spices: Heat the olive oil in a large, heavy-bottom saucepan or an instant pot on medium heat. Add the chopped onion, whole cloves, and coriander seeds. Fry for about 5 minutes until the onions soften and the spices become fragrant.
- Add Ginger-Garlic Paste and Tomato Paste: Stir in the ginger garlic paste and tomato paste. Continue frying for approximately 2 minutes on medium-high heat to develop flavor.
- Brown the Beef: Add the cubed stewing beef to the pan. Fry the meat for about 6 minutes, stirring occasionally, until the beef begins to brown on all sides.
- Add Ground Spices and Vegetables: Mix in the chili powder, turmeric, garam masala, ground cumin, and ground coriander. Add the carrot rounds and fresh chopped red chili peppers if using. Stir well to evenly coat the beef and vegetables with the spices.
- Pour in Stock and Season: Add the beef or chicken stock to the pot, then season with salt to taste. Stir to combine all ingredients.
- Simmer the Stew: Cover the saucepan and allow the mixture to simmer gently on low heat for 90 minutes, or alternatively, cook in a high-pressure cooker or Instant Pot for 25 minutes using natural release. This slow cooking tenderizes the beef and melds the flavors.
- Add Creaminess and Herbs: Stir in the coconut milk or plain Greek yogurt along with the roughly chopped fresh cilantro. Adjust the seasoning if necessary. Cook for an additional 2 minutes to blend flavors, then remove from heat.
- Serve and Garnish: Serve hot with rice or naan bread. Garnish with more fresh cilantro, red or green chilies, and julienned scallions for a fresh, colorful presentation.
Notes
- Optional ingredients like carrots and fresh red chili peppers add extra flavor and texture but can be omitted based on preference.
- Cooking time can be shortened significantly using a pressure cooker compared to stovetop simmering.
- Use coconut milk for a dairy-free option or Greek yogurt for a tangier, creamy finish.
- Adjust chili quantity to regulate the heat level according to taste.
- Best served fresh but leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 1 hour 44 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
