2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

Sprinkle beef with salt and pepper.
Heat 2 tablespoons oil in heavy large pot over high heat.
Add beef to pot and brown on all sides, about 7 minutes.
Using slotted spoon, transfer to plate.
Heat remaining 1 tablespoon oil in same pot over medium-high heat.
Add onions; saute until tender and brown, about 7 minutes.
Return beef to pot.
Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute.
Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes.
Serve over rice.

Serves 6

20 Minutes

2 Hours

Easy

paul

2004-03-08 17:19:42

This is delicious! Don’t let the long list of ingredients scare you. This isn’t much more than just brown the meat, add everything else, and simmer.