FoodAskew » carrots

Kerala Style Beef Stew

Trish — Tue, 22 May 2012 19:00:49 +0000

Submitted by Chacko’s Kitchen
Serves 4-6

Main Ingredients

2 lbs beef		1 potato
1 carrot		4 tomatoes
1½ c. shallots		1 tsp pepper
1 tsp turmeric		2½ tbsp cooking oil
2 c. coconut milk		2-4 green chillies
4-5 curry leaves		salt to taste

Garam Masala Ingredients

4 cloves		6 green cardamom
1½” cinnamon stick		1 star anise

Directions

Clean & cut the beef into 1″ cubes. Drain.
Peel & finely slice the shallots.
Finely slice the tomatoes & store separately.
Peel, wash, & cut the potato & carrot into 1″ cubes.
Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients & saute for 1 minute.
Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
Add the tomatoes, green chillies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.

Chef’s Note: Once you’ve added the coconut mil, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons.

Pioneer Stew

Trish — Wed, 16 Jun 2010 19:00:10 +0000

Submitted by Michelle Fawver
Serves 6-8

4 tbsp oil or Crisco		2 lb. beef or lamb stew meat
½ c. flour		1 clove garlic, minced
2 c. chicken or beef bouillon		1 bay leaf
½ tsp thyme		1 tsp salt
¼ tsp black pepper		4 medium potatoes, quartered
2 carrots, cut in 2″ pieces		2 tbsp cider vinegar

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Food Art Friday for March 5th

Trish — Fri, 05 Mar 2010 19:00:26 +0000

Via mtrejo62 on Flickr