This is SO good, and is a nice departure from your typical beef stew. It’s Indian cuisine, and I love how much spinach goes into the sauce, and how creamy it all seems, even though there is only yogurt being used. This recipe comes from Pure Beef, a very comprehensive cookbook by Lynne Curry, with the subtitle, “An Essential Guide to Artisan Meat with Recipes for Every Cut.”
- 4 tbsp vegetable oil, divided
- 2 medium onions, chopped
- 3-inch piece of ginger, peeled and minced
- 6 garlic cloves, minced
- 2 tsp ground coriander
- 2 tsp garam masala
- 12 oz. fresh spinach or a 10 oz bag of frozen spinach, thawed
- 1/2 cup plain yogurt
- 2 tsp salt
- 2–2½ lb. stewing beef or 1½ inch cubes of beef cut from the blade, crosscut or rump roast
- 1 4″ cinnamon stick
- 2 bay leaves
- Heat 2 tbsp of oil in a large skillet over med-high heat. Add the onions and cook, stirring frequently for about 5 minutes. Add ginger, garlic, coriander and garam masala, and cook, stirring, for another minute. Add spinach, cooking (if fresh) until it wilts.
- Transfer mixture to a food processor. Add yogurt and salt, and puree until very smooth.
- Heat remaining 2 tbsp of oil over med-high heat in a Dutch oven. When it shimmers, cook the beef, working in batches so that you don’t overcrowd the pan, turning pieces 2-3 times until well-browned.
- Add the spinach puree to the pot with the beef and stir in 2 cups of water. Add the cinnamon stick and bay leaves. Bring to a boil over medium heat and scrape the bottom of the pot to loosen any browned bits.
- Cover and reduce heat to low. Simmer on the stovetop until the beef is fork-tender, about 1½ hours. If it’s still tough, just simmer some more.
- Discard the cinnamon stick and bay leaves and taste for salt and garam masala before serving.