Pakistani Tender Beef Stew stands out as a truly unique recipe. This delicious stew features a rich gravy infused with a perfect blend of whole and powdered spices. This stew is made in an Instant pot and served with Chapati.
WHAT IS BEEF STEW?
Pakistani Tender Beef Stew is made with a mix of whole and powdered spices in a tasty gravy. It’s cooked with lots of onions, giving it a special flavor that makes it different from other Pakistani Recipes like Karahi Gosht, Achar Gosht, or Beef Curry, which are mostly made with tomatoes
WHICH CUT OF BEEF IS RECOMMEND?
For the best results with this recipe, choose high-quality beef, ideally from the cow's shoulder. When selecting mutton, look for meat with a fresh pinkish color.
HOW LONG DOES THE BEEF TAKE TO COOK?
Using an Instant Pot, beef takes about 30 minutes to cook for a pink finish and 30-40 minutes for a brown finish. On the stovetop, it takes over an hour. Pressure cookers are much faster, so I recommend using one.
INGREDIENTS
- Beef: For the best results, use beef from the shoulder.
- Olive Oil: I used olive oil but any natural oil can be used as a substitute.
- Whole and Powdered Spices: The blend of whole and powdered spices creates a perfect balance of flavors and aromas, capturing the unique essence of Pakistani recipes like this one.
HOW TO MAKE BEEF STEW?
In an Instant pot, add the beef, onion, ginger, garlic, round whole red pepper, black cardamoms, green cardamom, cinnamon stick, cloves, black peppercorns, bay leaves, cumin seeds, crushed coriander seeds, red chili flakes, red chili powder, coriander powder, turmeric powder, garam masala powder, and salt.
Pressure, open the lid.
Let it cook open.
WHAT TO PAIR WITH?
Beef Stew is naturally served with Chapati with a side of Kachumber.
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Let's Make Beef Stew!!!
Pakistani Tender Beef Stew
Equipment
- Instant Pot
Ingredients
- 1½ lbs beef
- ¼ cup olive oil
- ½ cup water
- 2 tbsp yogurt
- 2 onion sliced
- 3 bulbs garlic roughly chopped
- 1 inch ginger jullien
- 2 tbsp ginger garlic paste
- 2 green peppers roughly chopped
- 2 tsp kosher salt or as needed
Whole spices
- 6 round whole red peppers
- 2 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick
- 6 cloves
- ½ tsp black peppercorns
- 1 tsp cumin seeds
- 1 tbsp coriander seeds crushed
Powder spices
- 1 tsp crushed red chili flakes
- 1 tbsp coriander powder
- 1½ tsp red chili powder
- ½ tsp turmeric powder
- ⅙ tsp Garam Masala Powder
Garnish
- 1 tsp green cardamom powder
- ⅛ tsp Garam Masala Powder
Instructions
- In an instant pot, add the beef, onion, ginger, garlic, round whole red pepper, black cardamoms, green cardamom, cinnamon stick, cloves, black peppercorns, bay leaves, cumin seeds, green pepper, crushed coriander seeds, red chili flakes, red chili powder, coriander powder, turmeric powder, yogurt, oil, and salt. Mix well.
- Close the lid of the Instant Pot, select Pressure.
- Put the pressure on for 30 minutes or until the meat is tender like 95%.
- Turn on the Instant pot to sauté mode. Mix everything.
- To reduce the curry, you may turn on the sauté mode and cook down the curry for 7-10 mintues.
- Garnish with green cardamom powder and Garam Masala Powder. Enjoy with Naan/Chapati.
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