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Coriander-Cumin Beef Stew with Lime
This hearty, fragrant stew is a simplified Instant Pot version of a recipe from Hawa Hassan. Large chunks of beef chuck are pressure-cooked or slow-cooked—depending on your preference—with aromatics, tomato paste and spices until the meat is tender; the potatoes, carrots and bell pepper are added at the end to ensure they don’t overcook. Since these vegetables aren’t needed until late in the game, you can prep them when the beef is nearly done. Serve the stew with green-chili hot sauce (Indian coriander chutney is great, too) and steamed rice.
6-8
Servings
Tip
Don't skip the step of removing the cooked beef from the pot before adding the vegetables. If the beef is left in, it will overcook and also crowd the veggies as they simmer.
FAST: 1¾ hours
Slow: 9 to 10 hours
Ingredients
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3
tablespoons grapeseed or other neutral oil
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1
medium red onion, halved and thinly sliced
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Heat the oil until shimmering, then add the onion. Cook, stirring occasionally, until just beginning to soften, about 3 minutes. Add the garlic, tomato paste, coriander, cumin, turmeric, cinnamon, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until fragrant and the paste begins to brown, about 1 minute. Add ½ cup water and scrape up any browned bits. Add the beef in an even layer.
This was delicious. What is the nutritional value? Thanks!