This is my 100th post on the blog and I’m pretty excited about that. And I couldn’t think of a better way to celebrate, so I’m sharing my favorite favorite favooorriitee recipe with you all today. I know you’ll thank me for it later because- its just so good!. The succulent beef pieces in a blend of aromatic spices, soft, juicy and cooked to perfection. This goes best with Naan (oven-baked flat bread) or Chapati (wholewheat flat bread) but of course you can have it with anything you like, a dinner roll maybe. I like mine with Naan fresh from the tandoor (clay oven) with a side of lemony sliced onions. A truly pleasing desi experience.
If you’re thinking why the name stew, as it doesn’t appear to have any gravy whereas stews generally have soupy/thick gravy consistency? Well, this dish is a No-Gravy Beef Stew or Masala Beef Stew hence no gravy. The dish tasted best if prepared in beef however you can make it with your choice of meat (mutton or chicken) as well.
Pakistani Beef Stew
- 2 Lbs Beef (1 Kg boneless, stew cut beef cut into 1″ cubes)
- 2 Onions (medium)
- 1 Garlic Bulb
- 8-10 Dried Red Chilies
- 2 tsp Coriander Seeds (Whole)
- 1 tsp White Cumin (Zeera)
- 8-9 Cloves
- 2-3 Black Cardamoms
- 3-4 Cinnamon Sticks (2 inch)
- 10-12 Black Peppercorns (whole)
- 1/2 tsp Salt (or to taste)
- 1 Cup Yogurt
- 3-4 Tomatoes (chopped)
- 1/2 Cup Oil or Ghee
- 1/2 liter Water
- 3-4 Green Chilies
- Ginger Sliced
- Coriander for garnishing
- Place the pressure cooker on medium heat, add beef, water and all the spices except yogurt and tomatoes
- Let it cook on medium heat for about 30 minutes until the meat is tender and the water dries completely. Remove the pressure cooker from heat, let the pressure subside and open the lid
- Again place the cooker on heat, add ghee and cook the meat until its brown and the oil separates from the masala.
- Add tomatoes and lower the heat. When the tomatoes are soft add yogurt to it and continue mixing and cooking on medium heat. Add ginger slices, green chilies and coriander leaves. Cover with the lid and let it cook on low heat for about 5-10 minutes
- Garnish with coriander leaves and serve with Naan, Chapati or dinner roll
i love your blog! so happy I found it through Shamsher. The pictures are so pretty and you have an awesome aesthetic.
Hey, Thank you Atiya 😀 Shamsher is an amazing cook. Really glad you liked my blog and visited 🙂
This is really amazing i would love to visit this place and taste this i liked the way it is presented now wondering how delicious it will be also check https://www.funklist.com/pakistani-food/ these are my favourite dishes
Tried the recipe. Fabulous?
Thanks for trying out the recipe.
There’s no mention of what to do with Onion, garlic, ginger etc. When and how to add them? I am confused.
Hi Farnaz, onion, and garlic go in with the beef along with the spices
Was craving this and couldn’t find my MIL’s recipe so I googled and came across your recipe. I have never made this before and you made it sooo simple! I did have some adjusting to do as I was using an instant pot (apparently it doesn’t need a lot of liquid). But the end result was gender and fabulous. Thanks!!!
Hi, Thank you for trying out the recipe. I’m glad you liked it and enjoyed it 🙂