Hearty Beef Stew with a Blend of Spices

As the weather gets more miserable and a little colder I tend to cook heartier meals – lots of soups, stews and curries to eat when I get home cold and tired. Although we really cannot complain this year about the weather, our winter has been very mild, this week has been particularly overcast and rainy. For those who know me, I need light and sunshine, so to cheer myself up I made this delicious beef stew. It really was so full of flavor, not hot and spicy, but it had a delicious taste of well blended spices. I used the American Angus Beef for Stew, but I also want to point out that GrillersPride (www.grillerspride.com)  also has its own range of grass fed beef, so you can also order the Kosher Pasture 100 % grass fed beef for stew as well. I cooked the stew in my pressure cooker, but it would be equally delicious cooked on the stove top for a longer period of time, or even in a slow cooker for 6 hours or so. It really is a quick and easy recipe, and the chopping of the vegetables is the only time consuming chore.

Hearty Beef Stew with a Blend of Spices




1 Tbs. finely chopped fresh ginger
2 jalapeno peppers, seeds removed and finely chopped
3 frozen garlic cubes or 3 cloves garlic finely chopped





1 onion finely chopped
2 medium slicing tomatoes chopped
6 small gold potatoes peeled and cut into chunks

2 lb. stewing beef mixed with the following 5 ingredients
2 tsp. ground coriander
2 tsp. ground cumin
1.5 tsp. chille powder
1 tsp. salt
1/2 tsp. black pepper

1 Tbs. olive oil
3 to 4 cups water or water to cover
3 Tbs. cornflour mixed in 1/4 cup lukewarm water



In a Pressure Cooker:
Set the pot to sautee and heat oil and add the garlic,
jalapeno, and the ginger and let them cook for a few minutes to release their flavors.IMG_1691

Add the chopped onion and cook until the onion is starting to caramelize. Make sure to keep stirring so that none of the ingredients burn.
Add the seasoned beef cubes and cook until the meat is browned on all sides.
Add the tomatoes and let them cook a few minutes.
Finally add the potatoes. Season them with additional salt and pepper.
Add water to just cover the meat and potato mixture.
Set the pressure cooker onto high and time 37 minutes.
When cooked release the pressure valve.
Set the cooker back to  sautee and add 3 Tbs. cornstarch dissolved in a 1/4 cup lukewarm water. Keep stirring the stew slowly till the gravy thickens.

In a saucepan on stove top:
Heat the oil in a dutch oven or a pot deep enough to hold all the ingredients. Follow all the steps above and cook the stew on a slow heat for 1.5 to 2 hours. At this point turn the heat up slightly and add the cornflour mix to thicken the gravy.

Serve with rice, quinoa, or Israeli couscous and a vegetable of your choice or a fresh salad.


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