Fragrant Curried Beef

By Addie

“You can substitute less expensive beef bouillon for the beef broth called for in this recipe. Just add 2 teaspoons bouillon plus 11/2 cups water in step 3. No one will notice the difference.”

Ingredients

• 4 tablespoons vegetable oil, divided
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 4 garlic cloves
• 2 tablespoons chopped green chiles
• 1 tablespoon lemon juice
• 2 medium onions
• 1 (2-inch) piece fresh ginger, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• 2 cinnamon sticks
• 3 bay leaves
• 1 1/2 cups beef broth

Preparation

Step 1

Heat 2 tablespoons oil in a large skillet over medium heat; add beef. Cook until browned, about 10 minutes; remove. Purée garlic, chiles and lemon juice to a paste.


Slice one onion into rings. Heat 1 tablespoon oil in skillet; add onion rings. Cook about 2 minutes. Remove from skillet; set aside.


Chop remaining onion. Cook with remaining oil and ginger in skillet over medium-high heat for 5 minutes. Add beef, garlic paste, cumin, thyme, coriander, cinnamon and bay leaves.


Add broth to skillet; cover. Cook until beef is tender, about 1 hour. Add sliced onion. Boil, uncovered, until slightly thickened, about 5 minutes. Remove cinnamon sticks and bay leaves.
...............

NOTE:

Use a swivel-type vegetable peeler to quickly peel the ginger.