Print
Easy Ginger Beef Stew
You love a good stew but it’s too hot outside for heavy food? This ginger beef stew might be the solution to your dinner dilemma!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories per serving 705 kcal
Ingredients
- 2 lbs beef chuck (900 g)
- 7 oz frozen green peas (200 g)
- 10,5 oz waxy potatoes (350 g)
- 4 cups beef stock (920 ml)
- 4 bay leaves
- 10 cardamom pods
- 5 garlic cloves
- 4- inch fresh ginger (10 cm)
- 2 tbsp tomato paste
- olive oil
- 4 cloves
- pepper
- salt
Instructions
-
Chop the beef chuck up into large chunks and add them to a mixing bowl. Season the beef a little with pepper and salt. Toss the meat a couple of times to stir. Pour a good splash of olive oil in a large and high pan and place this over high heat. Once the oil is hot, add the diced beef.
-
Quickly stir fry the beef for a couple of minutes until a little golden on all sides. Then peel and chop the garlic. Add this together with the bay leaves to the beef in the pan.
-
Stir well again. Now add the fresh ginger and the cardamom pods to the beef. Pour in the beef stock. Season with a good dash of pepper and salt.
-
Stir and bring the beef and stock to a rolling boil. Then turn the heat low again and simmer the beef for at least 2 hours. You van make this stew in a crockpot as well if you have one. Stir the beef stew regularly. Add extra water of stock if necessary. In the end stir in the tomato paste.
-
Add an extra splash of water and simmer the beef for another 30 minutes. Peel and chop the potatoes. Add them to the stew.
-
Cook for 5 minutes or until the potatoes are tender. Then add the frozen green peas.
-
Stir well. Simmer the stew for another 5 minutes. Check the seasoning and add extra pepper or salt to taste if necessary. Remove the ginger and the bay leaves. Scoop the stew onto plates and serve piping hot.