masuman_beef_stew_600

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.

20m
Prep time
50m
Cook time
300
Calories
17
Ingredients
8
Servings

What you'll need

Sea Salt Grinder

Sea Salt Grinder

Ground Black Pepper

Ground Black Pepper

Organic Ground Cinnamon

Organic Ground Cinnamon

Cardamom Ground

Cardamom Ground

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) Thai Kitchen® 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) Kitchen Basics Beef Cooking Stock
1/2 tsp (2 ml) Organic Ground Cinnamon, (optional)
1/2 tsp (2 ml) Cardamom Ground, (optional)
Cooked Thai Kitchen® Jasmine Rice or Thai Kitchen® Stir-Fry Rice Noodles

Nutrition information (per Serving)

300Calories
45mgCholesterol
910mgSodium
16gProtein
12gTotal Fat
4gFiber
32gCarbohydrates

Preparation

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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