Posted on | May 3, 2009 | 37 Comments |
It is May, and can you believe we still have stew weather here? I can’t wait for summer, but I am sure I will be complaining about the heat then. I guess we have the best of both worlds right now, with just a couple of warm sunny days per week, and the rest of it wet and cold. All this rain sure makes us appreciate the sunshine that much more!
This hearty stew would’ve been a great candidate for my Hunger Week collection. Stew meat is really cheap and with all that kale and beans it is packed with nutrition. It is quite a filling one pot dish which can be put together with the least effort. I could input some data into my handy excel spreadsheet from the Hunger week to calculate exactly how much this dish costs, but frankly I don’t want to look at the spreadsheet ever again! So trust me, this is a very budget friendly dish.
- 1lb beef, stew meat, cut into bite sized pieces
- 1/2 cup diced onions
- 1 can cooked pinto beans, washed and drained
- 4 cups kale
- 2 tbsp tomato puree
- 1.5 cups beef stock (chicken/vegetable stock would do)
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala
- salt to taste
- 1 tbsp oil
In a pressure cooker (or a large pot with a tight fitting lid), heat the oil and add the beef pieces and stir fry till browned. Add the onions and saute till the onions are softened. Add the chili and coriander powders and mix well. Reduce the heat and saute for 2-3 minutes till the spice powders are slightly fried. Increase the heat and add the tomato puree and mix well. Add the Kale and stock and 1/4 cup hot water and bring back to a boil.
Close the pressure cooker. Cook for 6 minutes on medium heat after the first whistle.
(If not using a pressure cooker, add 1 cup hot water, bring to a boil, cover the pot with a tight fitting lid, cover and cook on medium heat for 20-25 minutes till the beef pieces are cooked through. )
Once the pressure cooker is cooled down, open the lid, add salt and pinto beans and bring back to a boil. Reduce the heat to medium-low and let simmer for 10-15 minutes.
Serve warm with bread.
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