Indian-Spiced Beef Stew

• 2 hrs 15 min
• 6 SERVINGS
• 410 Cal
• 38 g Protein

Ingredients:

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups chopped onions
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 1 can (14-1/2 ounces) tomato sauce
• 1 tablespoon garam masala
• 1 cup frozen peas
• 1 cup fat-free half-and-half

• Hot cooked basmati rice, naan or lime wedges (optional)

Cooking:

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.