The uniqueness of Pakistani Tender Beef Stew surpasses that of any other stew worldwide. This delectable dish combines a blend of whole and powdered spices, enveloped in a flavorful gravy.
Other Pakistani dinner recipes: Chicken Korma, Karelay Keema, and Beef Pulao.
WHAT IS BEEF STEW?
The exquisite Pakistani Tender Beef Stew combines a balanced blend of powdered and whole spices, perfectly infused in a delightful gravy. The beef is skillfully prepared with generous amounts of onions, resulting in a distinctive flavor that sets it apart from traditional Pakistani dinner recipes like Karahi Gosht, Achar Gosht, or Beef Curry; which are predominantly tomato-based curries.
WHICH CUT OF BEEF IS RECOMMEND?
To achieve optimal outcomes when preparing this recipe, it is crucial to procure superior-grade Beef, preferably cow's shoulder. Exercise caution during the mutton selection process, ensuring that the meat exhibits a desirable pinkish hue.
HOW LONG DOES THE BEEF TAKE TO COOK?
Cooking beef in an Instant Pot takes about 30 minutes for pinkish beef and 30-40 minutes for brown beef. Stovetop cooking takes over an hour. Pressure cookers are more efficient, so I recommend using one.
INGREDIENTS
- Beef- For the best results, use shoulder part of the beef.
- Olive oil- Can use any natural oil.
- Whole and powder spices- The combination of whole spices and powdered spices balance blends together to produce a symphony of flavors and aromas that are synonymous with the distinctiveness found in 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 served with chapati. Pair this recipe with Pakistani-Style Butter Chicken, Shami Kababs, and don't forget the dessert: Zarda, Meethi Seviyan, or Kheer.
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 salt 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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