Masuman Beef Stew

The vegetables and potatoes reveal this mild stew's Indian origins. For truly authentic Southern Thai flavor, add the optional cinnamon and cardamom.

Ingredients

Preparation

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What you'll need

Sea Salt Grinder

Ground Black Pepper

Roasted Red Chili Paste

Organic Ground Cinnamon

Cardamom Ground

Jasmine Rice

Ingredients

Step1
1 cup (250 ml) flour
2 tsp (10 ml) Sea Salt Grinder
1 tsp (5 ml) Ground Black Pepper
1 stalk fresh lemongrass, minced (optional)
1 lb (500 g) boneless chuck roast, cut into 1-inch cubes
2 tbsp (30 ml) vegetable oil
2 cups (500 ml) chopped onions
1 tsp (5 ml) brown sugar
2 cloves garlic, minced
2 tbsp (30 ml) Roasted Red Chili Paste
1 can (796 ml) whole tomatoes
2 cups (500 ml) diced carrots
2 cups (500 ml) diced, peeled potatoes
1 to 1 1/2 cups (250 to 375 ml) Beef Stock
1/2 tsp (2 ml) Organic Ground Cinnamon, (optional)
1/2 tsp (2 ml) Cardamom Ground, (optional)
Cooked Jasmine Rice

Stir-Fry Rice Noodles (thai kitch)

Substitutions Available

In a shallow dish, combine flour, 1 tsp (5 mL) of the salt, pepper and lemongrass. Coat beef in flour mixture. Set aside.
In large saucepan, heat oil on medium heat. Add onions, remaining 1 tsp (5 mL) salt and sugar; cook and stir 5 minutes or until softened. Add garlic and chili paste; cook and stir 2 minutes. Add beef; cook and stir 5 to 7 minutes or until beef is browned.
Stir in tomatoes, carrots, potatoes, 1 cup (250 mL) of the stock, and cinnamon and cardamom, if desired. Bring to boil, stirring occasionally. Reduce heat to low; simmer 30 to 35 minutes or until meat is tender. Add additional stock if necessary.
Serve over cooked Jasmine Rice or Stir-Fry Rice Noodles tossed with butter and sesame seeds.

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