I know, I know, it’s nothing new…anyone can make beef stew. In fact there are TONS of WAYS to make beef stew. I was inspired to make this dish after I tasted my sister-in-law’s mom’s Corned Beef that she brought over to my in-laws’ place on Saturday dinner. She told me her mom cooked the beef for about 4 hours on open fire, added the big chunks of carrots, potatoes and cabbages later towards the end.
I didn’t have time to sit around in my kitchen for 4 hours so I opted with my pressure cooker instead.
7 Spice Beef Stew
2 lbs of beef clod shoulder – cut into big chunks – trimmed away all the visible fat if not using grass fed beef
3 large tomatoes – cut into big chunks
1 white onions -diced
About 3 garlic cloves -minced
7 spice powder
Salt & pepper to taste
3-5 medium carrots -cut big chunks
1/2 cabbage head
1. Blanch the beef first – I did this to remove some impurities
2. Heat ghee/your cooking oil choice on medium heat -saute the onion/garlic mixture until fragrant – add in the beef and tomatoes- add about 1/2 cup water, salt, pepper, garlic powder, 7 spice powder then cover.
Pressure cooker: cooked about 1 hour with medium fire
Regular pot: Bring water to boil then simmer for about 3 hours
3. Mix in the carrots and 1/2 cabbage head to the pot (yup, I just dumped the whole 1/2 cabbage into my pressure cooker – if you use regular pot, feel free to cut a little smaller)
Pressure cooker: Cook for another 15 minutes under pressure
Regular pot: Cook for another 1 hour
4. Adjust the seasonings to taste.
Beef stew tastes better at next day so pretty much after making this, I just let the dish cooled down and stored them in the fridge.