I will say my stew came out a little more thin than a thicker sauce like I wanted - so bear that in mind when making this. (Maybe you can remedy the problem!)
Spicy Beef Stew
Main:
- Beef (1 Pound, Cut into Chunks)
- Water (5 Cups)
- Garam Masala (2 Tablespoons)
- Chili Powder (1 Tablespoon)
- Garlic (3 Cloves, Minced)
- Ginger (1/2 Tablespoon, Minced)
- Apple Hardwood Smoked Bacon (1 Piece)
- Onion (1/2, Cubed)
- Green Pepper (Deseeded, Cut into Chunks)
Instructions
- Place all of the ingredients in the crock pot. Set it on High, and leave it be for around 5 hours, or until the meat is cooked.
- Remove the Bacon. (It was only for flavoring.)
- Dish it up and enjoy it!*
*If you want a thicker broth, try using the flour method. (I didn't have enough patience with mine and it didn't thicken up…)
I liked the level of spice in this stew. I had my parents over to be the first taste testers on this recipe (thanks you guys!) My mom thought it didn't have enough salt, and it wasn't thick enough. I stand by the thickness of the stew as well, but I preferred this without salt as it brings out the flavor of the cinnamon from the Garam Masala spices.
Either way, to set something like this up on a cool fall morning, and to come back home to this is delicious.
There are plenty of variations of an Indian Spicy Beef Stew. I made my own version, but I know there are others. I personally wouldn't mind trying a Nihari version. It's a Muslim Indian Beef Stew, and I know that in The Hundred-Foot Journey this is probably the version that Hassan's sister made. (But I really wanted to put Bacon in mine…)
If any of you try making the Nihari Beef Stew let me see your pictures, and I want to know what you thought of it!
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