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Beef Stew, Indian (Ispethi) (M, TNT)
Source: Adapted from a recipe by Shlomo Mordechai; Appeared in "Newsday."
Serves: 4 to 6

3 pounds stewing beef, cut in 2" cubes
2-1/2 tsp. mild paprika or chili powder
2 tsp. turmeric
1 tsp. black pepper
1 tsp. salt
1/2 cup vinegar, divided
1/4 cup vegetable oil
3 large onions, sliced
2 cloves garlic, sliced
1 fresh curry leaf
1 tsp. ground ginger
1 tsp. salt
3 tbsp. tomato paste
1/4 cup water
1 large onion, chopped
4 bell peppers, chopped

Marinate beef with paprika or chili powder, turmeric, black pepper, salt, and 2 tbsp. vinegar for about 2 hours in refrigerator.

Heat oil in large pot. Add the sliced onions, garlic and curry leaf, and sauté until onion is translucent. Add beef and brown on all sides.

Add the remaining ingredients, except chopped onion and bell pepper, and cook on medium-low heat, covered, for about 1 hour 40 minutes, or until beef is tender.

Add chopped onion and bell pepper and cook 20 minutes longer. Serve over cooked rice.

Poster's Notes:
This recipe is served for Passover in Cochin, India. Sephardic cultures are permitted to use rice on Passover.

Curry leaf is available in Asian groceries; if not, substitute 4 tsp. powdered coriander.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A