Indian-Spiced Beef Stew --
  • Total Recipe Time: 2 to 2-1/4 hours
  • Makes 4 to 6 servings


  1. 2 pounds beef Stew Meat, cut into 1-inch pieces
  2. 2 tablespoons vegetable oil, divided
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1-1/2 cups chopped onions
  6. 2 tablespoons minced fresh ginger
  7. 4 cloves garlic, minced
  8. 1 can (14-1/2 ounces) tomato sauce
  9. 1 tablespoon garam masala
  10. 1 cup frozen peas
  11. 1 cup fat-free half-and-half
Serving Suggestions:
  1. Hot cooked basmati rice, naan or lime wedges (optional)


  1. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.
  2. Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender. Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
  3. Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.
  4. Serve stew with Serving Suggestions, as desired.
Comments (1)
Usage Guidelines.


Excellent meal. The rub is great. My only complaint was this great flavor didn't extend fully through the beef. I've heard about folks applying rub, then wrapping rubbed steak tightly in seran wrap and refridgerating for 24 hrs prior to grilling. This supposedly helps the meat to take on the full flavor of the rub. Will try this next time. The veggie preperation was perfect.