Tibetan beef and potato stew

4 servings

90 minutes

Tibetan beef and potato stew is a dish that combines deep spice aromas with the softness of stewed vegetables. This recipe traces back to ancient Tibetan traditions where nutritious and hearty meals were a necessity in cold mountainous conditions. At its core is tender beef infused with the flavors of coriander, cumin, and ginger that give the sauce a warm, comforting taste. Potatoes and carrots add textural fullness while butter softens the flavor, creating a harmonious blend of ingredients. Due to its richness, the stew pairs wonderfully with rice, complementing the meal and making it complete. Such a dish warms the soul and fits perfectly into the concept of a cozy family dinner or a leisurely lunch on a cool day.

Energy value per serving

• Calories: 956.7
• Proteins: 34.3g
• Fats: 55.8g
• Carbohydrates: 83.4g

Ingredients

• Potato: 1.5 kg
• Carrot: 500 g
• Salt: to taste
• Peanut butter: 3 tbsp
• Garlic: 20 g
• Celery seeds: 1 tbsp
• Shallots: 3 pc
• Beef tenderloin: 500 g
• Ground black pepper: to taste
• Unsalted butter: 4 tbsp
• Fresh ginger: 2 tsp
• Ground coriander: 1 tbsp
• Ground cumin: 1 tbsp

Cooking steps

1. Thoroughly wash the potatoes and carrots. Place them in a large pot, cover with water, and season with salt. Bring to a boil, reduce the heat, and cook the vegetables covered on low heat until done. Drain the water into a container and let the vegetables cool.

   Required ingredients:

   • Potato: 1.5 kg
   • Carrot: 500 g
   • Salt:  to taste

2. Peel the potatoes and carrots and cut them into large pieces.

   Required ingredients:

   • Potato: 1.5 kg
   • Carrot: 500 g

3. Return the pot to medium heat and add olive oil. Sauté the minced garlic, then add celery seeds and minced shallots. Next, pour in 1/2 cup of water and cook until the leeks are tender, about 1 minute. Cut the beef into cubes and add it to the onions and garlic; season with salt and pepper and reduce the heat. Cook while stirring for about 5 minutes.

   Required ingredients:

   • Peanut butter: 3 tablespoons
   • Garlic: 20 g
   • Celery seeds: 1 tablespoon
   • Shallots: 3 pieces
   • Beef tenderloin: 500 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour in the vegetable broth, add potatoes, carrots, butter, finely chopped ginger, coriander, and cumin. Bring to a boil, reduce heat to medium and simmer for 30-35 minutes until the beef is tender and the sauce thickens. Season with salt and pepper to taste and serve with boiled rice. Enjoy your meal!

   Required ingredients:

   • Potato: 1.5 kg
   • Carrot: 500 g
   • Unsalted butter: 4 tablespoons
   • Fresh ginger: 2 teaspoons
   • Ground coriander: 1 tablespoon
   • Ground cumin: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste