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.
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.
- Potato: 1.5 kg
- Carrot: 500 g
- Salt: to taste
2
Peel the potatoes and carrots and cut them into large pieces.
- 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.
- Peanut oil: 3 tablespoons
- Garlic: 20 g
- Celery seeds: 1 tablespoon
- Shallot: 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!
- Potato: 1.5 kg
- Carrot: 500 g
- Unsalted butter: 4 tablespoons
- Fresh ginger: 2 teaspoons
- Ground coriander: 1 tablespoon
- Ground caraway: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste