Autumn Beef & Vegetable Stew

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4.5 from 81 votes

Autumn Beef & Vegetable Stew

7 minutes
Calories 500kcal

Ingredients

  • 1.5 kilograms beef (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 1/2 cup ghee (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 1 white onion (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 4 cloves garlic
  • 1 can chopped tomatoes (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 1 cup broth (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 teaspoon coriander seeds (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 1 teaspoon ground turmeric
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 1/2 teaspoons salt (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • freshly ground black pepper (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)
  • 1 rutabaga (medium/ large
  • 5 medium zucchini (braising steaks, boneless, 10 medium braising steaks, 150 g/ 5.3 oz each)

Instructions

  • Preheat the slow cooker (crockpot) to high.
  • You will need to use a large 6 quart slow cooker or halve the recipe to fit the ingredients into a smaller slow cooker.
  • Using a paper towel, pat dry the braising steaks and season with salt and pepper from both sides.
  • Place two to three steaks at a time in a hot pan greased with 1/4 cup of ghee...
  • ...
  • and seal until lightly browned all over.
  • When done, transfer each batch into the preheated slow cooker.
  • Meanwhile, peel and dice the onion and garlic.
  • Place in a pan greased with the remaining ghee and cook until fragrant and lightly browned.
  • Add the tinned tomatoes, broth, paprika, cumin, ginger, chili powder, ground coriander seeds and turmeric.
  • Mix and cook briefly.
  • Pour into the slow cooker over the meat.
  • Add the cinnamon sticks and bay leaves.
  • Cover with a lid and cook for 3 hours before adding the rutabaga.
  • Meanwhile, peel and dice the rutabaga.
  • After the meat has been cooking for 3 hours, use a spatula to push the meat on one side of the slow cooker and add the diced rutabaga.
  • Cook for another hour before adding the zucchini.
  • Meanwhile, dice the zucchini (I used zucchini and marrow squash).
  • After an hour, add the zucchini on the same side with the rutabaga and mix briefly to cover with the juices.
  • Using tongs, remove the bay leaves and cinnamon sticks (or remove after the meal is done).
  • Cook for another 2 hours.
  • The stew is cooked when the rutabaga and zucchini are fork-tender.
  • Season with more salt and pepper if needed.
  • Enjoy!

Originally posted 2019-02-20 17:51:21.

Article Categories:
Cuisine

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