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Beef Stew

Aromatic spices of India and a creamy yogurt sauce lend an exotic flair to this enticing beef and vegetable stew.

INGREDIENTS:

  • 2 teaspoons olive oil, divided
  • 2 pounds boneless beef bottom round roast, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 11⁄2 teaspoons curry powder
  • 1 teaspoon cumin seeds
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon turmeric
  • 2 cans (14 to 141⁄2 ounces each) ready-to-serve beef broth
  • 1 can (141⁄2 ounces) diced tomatoes, undrained
  • 11⁄4 cups uncooked yellow split peas, rinsed, picked over
  • 3⁄4 cup water
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground red pepper
  • 11⁄2 cups cauliflower florets, cut into bite-sized pieces
  • 1 cup frozen peas

YOGURT SAUCE

  • 3⁄4 cup plain nonfat yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1⁄2 teaspoon ground ginger
  • 1⁄8 teaspoon ground red pepper

PREPARATION:

1. Heat 1 teaspoon oil in stockpot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with remaining 1 teaspoon oil and remaining beef. Remove beef from stockpot.

2. Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Stir in broth, tomatoes, split peas, water, salt, and red pepper. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 13 ⁄4 to 21 ⁄4 hours or until beef is forktender.

3. Meanwhile, combine Yogurt Sauce ingredients in small bowl. Cover and refrigerate.

4. Stir cauliflower and green peas into stew. Cook, covered, 5 to 7 minutes or until cauliflower is crisp-tender.

5. Serve stew with Yogurt Sauce

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