Ginger Beef Stew with Cardamom
So imagine what happens if you add it to boiling beef. It will keep the stew fresh and light. And since we’re not adding any cream afterwards this is by far one of my favorite summer stews!
Love spicy fresh stews? Then also check out my hot beef rendang!
- 2 lbs beef chuck (900 g)
- 7 oz frozen green peas (200 g)
- 10,5 oz waxy potatoes (350 g)
- 4 cups beef stock (920 ml)
- 4 bay leaves
- 10 cardamom pods
- 5 garlic cloves
- 4- inch fresh ginger (10 cm)
- 2 tbsp tomato paste
- olive oil
- 4 cloves
- Chop the beef chuck up into large chunks and add them to a mixing bowl. Season the beef a little with pepper and salt. Toss the meat a couple of times to stir. Pour a good splash of olive oil in a large and high pan and place this over high heat. Once the oil is hot, add the diced beef.
- Quickly stir fry the beef for a couple of minutes until a little golden on all sides. Then peel and chop the garlic. Add this together with the bay leaves to the beef in the pan.
- Stir well again. Now add the fresh ginger and the cardamom pods to the beef. Season with a good dash of pepper and salt.
- Then pour in the beef stock.
- Stir and bring the beef and stock to a rolling boil. Then turn the heat low again and simmer the beef for at least 2 hours. You van make this stew in a crockpot as well if you have one. Stir the beef stew regularly. Add extra water of stock if necessary. In the end stir in the tomato paste.
- Add an extra splash of water and simmer the beef for another 30 minutes. Peel and chop the potatoes. Add them to the stew.
- Cook for 5 minutes or until the potatoes are tender. Then add the frozen green peas.
- Stir well. Simmer the stew for another 5 minutes. Check the seasoning and add extra pepper or salt to taste if necessary. Remove the ginger and the bay leaves. Scoop the stew onto plates and serve piping hot.