Sexy Indian Beef Stew


• 2 lb boneless beef round, cut in 1" cubes
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 4 cups onions, finely chopped
• 2 large cloves garlic, minced
• 4 tbsp Sexy Spice Indian (or to taste)
• 1 tbsp minced jalapeno pepper
• 1 can tomatoes, coarsely chopped, reserve
• 1 cup water
• 2 cups cauliflower flowerets
• 8 oz carrots, peeled and diced
• 1 lb potatoes, peeled and diced
• 1 cup frozen peas

Heat oil in large sauce pan high heat. Add half the beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil. Melt butter in large sauce pan over medium heat. Add onions, garlic, and jalapeno. Cook, stirring occasionally, until lightly browned, about 10-15 minutes. Add Sexy Spice Indian and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water, bring to a boil. Cover and simmer 1 1/2 hours or until beef is tender. Meanwhile, bring 1 1/2 liters of salted water to a boil in a medium saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil. Cook until tender, 10-15 minutes. Drain and add to vegetables. Add vegetables and peas to large sauce pan. Cover and simmer until heated through, about 10 minutes.
Makes 8 servings.

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Beef Stew