Tibetan Beef and Potato Stew

Main Dishes | Indian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tibetan Beef and Potato Stew

Ingredients

Salad Potatoes - 3 lbs
Turnips - 17.6 oz
Salt - to taste
Peanut Butter - 3 tablespoons
Garlic - 0.7 oz
Celery salt - 1 tablespoon
Shallot - 3 pieces
Veal Tenderloin - 17.6 oz
Ground Black Pepper - to taste
Salted Butter - 4 tablespoons
Grated Ginger Root - 2 teaspoons
Ground coriander - 1 tablespoon
Ground Cumin - 1 tablespoon

Step by Step guide

Step 1

Thoroughly wash the potatoes and carrots. Place them in a large pot, cover with water, and season with salt. Bring to a boil, reduce the heat, and cook the vegetables covered on low heat until tender. Drain the water into a container and let the vegetables cool.

Step 2

Peel the potatoes and carrots and cut them into large pieces.

Step 3

Return the pot to medium heat, add peanut oil. Sauté the finely chopped garlic, add the celery seeds and finely chopped shallots. Then pour in 1/2 cup of water and cook until the shallots become tender, about 1 minute. Cut the beef into cubes and add it to the shallots and garlic, season with salt and pepper, and reduce the heat. Cook, stirring, for about 5 minutes.

Step 4

Pour in the vegetable broth, add the potatoes, carrots, butter, finely chopped ginger, coriander, and cumin. Bring to a boil, reduce the heat to medium, and simmer for 30-35 minutes until the beef is tender and the sauce is thick. Season with salt and pepper to taste and serve with boiled rice. Enjoy your meal!