EASY BEEF STEW
EASY BEEF STEW – Aromatic spices of India and a creamy yogurt sauce lend an exotic flair to this enticing beef and vegetable stew.
INGREDIENTS NEEDED:
— 2 teaspoons olive oil, divided
— 2 pounds boneless beef bottom round roast, cut into 1-inch pieces
— 1 cup chopped onion
— 11⁄2 teaspoons curry powder
— 1 tablespoon minced garlic
— 1 teaspoon cumin seeds
— 1⁄2 teaspoon ground ginger
— 1⁄2 teaspoon turmeric
— 1 can (141⁄2 ounces) diced tomatoes, undrained
— 2 cans (14 to 141⁄2 ounces each) ready-to-serve beef broth
— 11⁄4 cups uncooked yellow split peas, rinsed, picked over
— 3⁄4 cup water
— 1 teaspoon salt
— 1⁄4 teaspoon ground red pepper
— 11⁄2 cups cauliflower florets, cut into bite-sized pieces
— 1 cup frozen peas
YOGURT SAUCE:
— 3⁄4 cup plain nonfat yogurt
— 1⁄2 teaspoon ground ginger
— 1 tablespoon chopped fresh cilantro
— 1⁄8 teaspoon ground red pepper
RECIPE INSTRUCTIONS:
Heat 1 teaspoon oil in stockpot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with remaining 1 teaspoon oil and remaining beef. Remove beef from stockpot.
Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Stir in broth, tomatoes, split peas, water, salt, and red pepper. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 13 ⁄4 to 21 ⁄4 hours, or until beef is forktender.
Meanwhile, combine Yogurt Sauce ingredients in a small bowl. Cover and refrigerate.
Stir cauliflower and green peas into the stew. Cook, covered, 5 to 7 minutes or until cauliflower is crisp-tender.
Serve stew with Yogurt Sauce.
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