Slow Cooker Indian-Inspired Beef Madras Stew2021-12-12
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 30m
- Cook Time: 8:15 h
- Ready In: 8:45 h
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This information is per serving.
Saturated Fat1.4 g
Trans Fat2.1 g
Unsaturated Fat0.3 g
Slow cooker Indian-inspired beef Madras stew. This is a delicious and easy stew recipe made with beef and spices. It’s perfect for those cold winter nights!
What is a traditional Indian dish?
India is a nation with diverse cuisine. It is home to some of the world’s most popular dishes such as tandoori chicken and samosa. One dish that is quite distinctive of India’s culture is dal (a lentil-based stew).
Dal is considered the national dish of India and it was mentioned in the epic Mahabharata. It became popular during Mughal rule when it was served in lavish feasts to royalty on special occasions.
Dal can be eaten as a main course, side dish, or accompaniment with rice or rotis (flatbread). It can also be enjoyed as a soup that has been spiced up with red chili flakes, garlic, ginger, turmeric, and coriander leaves.
What does Madras stew typically consist of?
The taste and smell of Madras stew is unmistakable. The word ‘Madras’ is derived from the Tamil word ‘maarutham’ which means to stir. This dish typically consists of a blend of vegetables and meat that is cooked in gravy.
Many people believe that this dish originated in the southern Indian city of Chennai, which was once called Madras. The stew has been a staple in Chennai since the 18th century.
Is there another type of Indian stew that is similar to the Madras stew?
Indian stew is often referred to as the Indian lentil soup. This type of stew is mainly made up of a mixture of dried red split lentils, rice, diced potatoes, and onions. It is also spiced with cumin, turmeric, and fennel seeds.
Slow Cooker Indian-Inspired Beef Madras Stew
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- 3 teaspoons crushed garlic
- 2 teaspoons minced ginger
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1/4 cup ground coriander
- 2 teaspoons mustard seeds
- 1/4 cup ground cumin
- 1/4 cup (60 ml) apple cider vinegar
- 1 tablespoon olive oil
- 2 pounds (960 g) stewing beef, cubed
- 1 yellow onion, peeled and sliced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 14 oz (420 ml) can crushed tomatoes
- 1 cup (250 ml) beef stock
In a large mixing bowl, combine the garlic, ginger, black pepper, cinnamon, garam masala, turmeric, coriander, mustard seeds, cumin, vinegar, and olive oil. Stir until a smooth paste. Set aside.
Heat the medium pan over high heat. Add cubed beef and cook until browned. Remove browned meat from the pan and set aside.
Add the curry paste to the same pan. Cook, stirring occasionally, until fragrant, for about 3-5 minutes.
Transfer browned beef and curry paste to the slow cooker. Add the remaining ingredients and stir well to combine.
Cover the pot and cook on a low-heat setting for 8 hours, or until beef is tender. Serve hot.