Beef Stew

I'm not a big fan of the traditional stew with a million veggies and the flour dredged meat. I like to think that my recipe is simpler and packs a perfect punch for a Sunday meal.  You can either cook this over a low flame or finish off in a slow cooker overnight.

1 pound beef cut in cubes preferably with bone.
1 red onion quartered and sliced
2 green chillies chopped
5 garlic cloves chopped
1 tsp clove powder
1 tsp garam masala
1 tsp red chilli powder
2 tomatoes chopped
2 tbsps ginger and garlic paste
I tsp whole spices cinnamon, cardamom, cloves
1 beef stock cube dissolved in a cup of hot water
2 cups water
1 red pepper chopped
2 potatoes cubed
Salt pepper

Fry the onions, chillies and chopped garlic together till the onions are golden brown. Add the powdered spices and the ginger and garlic paste and cook for a few mins. Add the tomatoes and cover. When they are cooked down remove the masala and keep aside. Add a little more oil to the same pan and brown the meat. Add the whole spices.

When the meat has browned, add the stock and scrape all the brown bits into the stock. Add the masala, salt and pepper and bring to a boil. Add the red pepper, cover and cook. Check and stir the pot frequently adding water as required. Cook for about two hours and add the potatoes in the last 20 mins. The starch from the potatoes will naturally thicken the gravy.

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