Indian-Style Beef and Lentil Stew with Garam Masala and Spinach
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 cup brown lentils, rinsed
- 2 tablespoons garam masala
- 5 ounces fresh spinach
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
- Stir in the diced onion, minced garlic, and grated ginger. Cook for 3 to 4 minutes until the onion softens.
- Sprinkle the garam masala over the mixture and stir for 1 minute to toast the spices.
- Pour in the diced tomatoes with their juices and the beef broth. Add the rinsed lentils and bring the pot to a simmer.
- Cover and cook on low heat for 45 minutes, stirring occasionally, until the beef and lentils are tender.
- Add the fresh spinach and stir until it wilts, about 2 minutes. Season with salt and black pepper to taste before serving.
Notes
Taste the broth before adding the spinach and adjust the garam masala if you want a stronger spice note. The lentils will thicken the stew further as it sits, so add a splash of broth when reheating leftovers. Brown lentils hold their shape better than red ones in this longer simmer.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Measuring cups