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Spicy Pakistani Beef Stew

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  • Serves 4
  • Cooks in 22.5 mins (20m prep + 2.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Pakistani Beef Stew

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat oil in a large pot over medium heat.
  2. 2.Add the chopped onion and cook until softened and golden brown.
  3. 3.Add the minced garlic and grated ginger to the pot and cook for another minute.
  4. 4.Add the beef stew meat to the pot and cook until browned on all sides.
  5. 5.Stir in the diced tomatoes, sliced green chilies, ground cumin, ground coriander, ground turmeric, red chili powder, and salt.
  6. 6.Pour in the water and give everything a good stir.
  7. 7.Bring the stew to a boil, then reduce the heat to low and cover the pot.
  8. 8.Simmer the stew for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
  9. 9.Taste and adjust the seasoning if needed.
  10. 10.Garnish with fresh cilantro before serving.
  11. 11.Serve the Spicy Pakistani Beef Stew hot with steamed rice or naan bread.

lightbulb_outline Tips

  • chevron_rightFor an extra kick of heat, add more red chili powder or sliced green chilies.
  • chevron_rightYou can make this stew in a slow cooker for even more convenience. Just brown the meat and sauté the onions, garlic, and ginger before transferring everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.