Tibetan Beef and Potato Stew
Main Dishes • Indian
Description
Tibetan Beef and Potato Stew
Ingredients
- Salad Potatoes 5 lbs
- Turnips 20 oz
- Salt to taste
- Peanut Butter 3 tablespoons
- Garlic 0 oz
- Celery salt 1 tablespoon
- Shallot 3 pieces
- Veal Tenderloin 20 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!
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