Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Broth or water (to cover beef halfway)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear the cubed beef in batches until browned on all sides (5-7 minutes). Remove and set aside.
- In the same pot, sauté chopped onion until translucent (3-4 minutes). Stir in minced garlic and ginger; cook for another minute.
- Add curry powder, turmeric, cumin, and cinnamon; stir well to coat onions and cook for 1 minute.
- Return seared beef to the pot with any juices. Add enough broth or water to cover the beef halfway. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours until beef is tender, stirring occasionally and adding more liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg