Nadan Beef Stew

Ingredients

Here are the following ingredients:

Beef Stew

• 4 lb (2 kg) Chuck Roll, cut into 1-inch (2.5 cm) pieces
• 2 tbsp (30 mL) kosher salt, divided
• 2 tsp (10 mL) freshly ground black pepper, divided
• ½ cup (125 mL) coconut oil
• 1 lb (500 g) chopped onion, about 4 cups (1 L)
• ⅓ cup (75 mL) minced garlic
• ⅓ cup (75 mL) minced ginger
• ¼ cup (60 mL) garam masala
• 2 tbsp (30 mL) smoked paprika
• 2 tsp (10 mL) ground cardamom
• 2 tsp (10 mL) ground cinnamon
• ½ tsp (2 mL) ground cloves
• 16 curry leaves
• 6 Thai green chilies, sliced
• 8 cups (2 L) coconut milk
• 1½ lb (750 g) chopped carrot, about 6 cups (1.5 L)
• 2¼ lb (1.1 kg) peeled and chopped yellow-fleshed potato, cut into ½-inch (1 cm) pieces, about 6 cups (1.5 L)

Cashew-Raisin Topping

• ½ cup (125 mL) coconut oil
• 10 oz (300 g) raw cashews, about 2 cups (500 mL)
• 4 oz (125 g) golden raisins, about 1 cup (250 mL)

Service

• 1 cup (250 mL) plain Balkan yogurt, 2%
• 4 oz (125 g) crispy fried onions (birista), about 2 cups (500 mL)
• 2 cups (500 mL) torn fresh cilantro leaves

Preparation

1. Beef Stew: Season beef with 1 tbsp (15 mL) salt and 1 tsp (5 mL) pepper. Melt half the coconut oil in a large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
2. In the same pot set over medium-low heat, add onion, garlic, ginger, garam masala, smoked paprika, cardamom, cinnamon, cloves and remaining salt and pepper. Cook, stirring often, for 12 to 15 minutes or until very fragrant. Add a splash of water if pan begins to dry up.
3. Return beef and any accumulated juices to pot. Add 10 cups (2.5 L) water to cover beef; bring to a boil. Add curry leaves and chilies. Simmer, partially covered, for 1½ to 2 hours or until beef is tender. Periodically skim fat from surface of stew and discard during cooking.
4. Add coconut milk; bring to boil. Add carrots and potatoes. Simmer, partially covered, for 45 to 60 minutes or until vegetables are tender. Remove lid and simmer for 15 to 20 minutes or until stew has thickened to desired consistency. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.
5. Cashew-Raisin Topping: Heat coconut oil in small skillet set over medium heat. Add cashews and raisins. Cook, tossing occasionally, until raisins are softened and cashews are toasted. Cool, cover and hold for service.

Service

1. Reheat soup and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 1½ cups (375 mL) soup into hot bowl. Drizzle with 1 tbsp (15 mL) yogurt. Garnish with 2 tbsp (30 mL) EACH Cashew-Raisin Topping, crispy fried onions and torn cilantro.

Beef Cuts