Malaysian Beef Stew
A hearty Malaysian-inspired beef stew made with tender beef and crunchy celery. Perfect for a cold winter's night.
Ingredients
- ●1 kg BeefUse beef stewing meat for the best results
- ●2 stalks CeleryChopped into bite-sized pieces
- ●1 can Dense tomatoesCrushed for a thicker stew
- ●1 medium OnionChopped into small pieces
- ●3 cloves GarlicMinced
- ●2 cups Beef brothHomemade or store-bought
- ●2 tsp Malaysian curry powderAdjust to taste
- ●1 tsp SaltTo taste
- ●1 tsp Black pepperTo taste
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned, about 2-3 minutes. Remove the beef from the pot and set aside.
- 3
Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
- 4
Add the celery and cook until slightly tender, about 2-3 minutes.
- 5
Add the curry powder and cook for 1 minute, stirring constantly.
- 6
Add the crushed tomatoes, beef broth, browned beef, salt, and pepper. Stir to combine.
- 7
Bring the stew to a boil, then cover and transfer to the oven.
- 8
Braise the stew in a preheated oven at 300°F (150°C) for 2-3 hours, or until the beef is tender.
- 9
Remove the pot from the oven and let it cool slightly before serving.
- 10
Serve hot, garnished with chopped fresh herbs if desired.