- 2 lbs beef stew meat, trimmed and cut in 2 in cubes and patted dry
- 1 lb potatoes, peeled and quartered
- 3 cups butternut squash, peeled and cubed
- 4 medium carrots, cut into 2 inch slices
- 2 parsnips, cut into 2 inch pieces
- 2 onions, peeled and chopped into 2 inch chunks
- 1/2 cup apple cider
- 1/4 cup tomato paste
- 2 garlic cloves, minced
- 2 tbsp high temperature oil (vegetable, olive, or coconut)
- 1 tbsp fresh ginger, grated
- 1 tbsp lemon juice
- 2 tsp garam masala
- 6 cups water
- 1 tsp ground black pepper
- 3 tsp salt
- 1 tsp paprika
- 2 tsp cumin
- 2 tsp cayanne pepper or chili powder (optional)
- 3 bayleaves
- cilantro for garnish
- In a medium bowl, add pepper and 1 tsp salt to the stew meat and set aside. In a heavy bottomed pan, heat the oil on medium to medium high heat. Add the meat in a single layer. Cook 3-4 minutes and turn over to cook the other side. Remove meat from pot and set aside.
- Add onions and carrots to the pot and add the remaining 2 tsp salt. Sauté for 2 minutes, until the onions begin to soften. Add parsnips and cook for 1 minute. Add garlic, ginger and continue cooking for 30 seconds, until the garlic and ginger become fragrant. Add the garam masala, paprika, cumin, chili powder (if adding) and coat the vegetables. Add the bayleaves and stir. Add the tomato paste.
- On high heat, add the apple cider and lemon juice to deglaze, scraping browned bits of meat and vegetables. Let reduce until most of the liquid evaporates. Add the browned stew meat. Add water and stir well. Bring to a boil and reduce the heat. Simmer covered stirring occasionally to prevent sticking. Add more water, as necessary, one cup at a time.
- simmer for 2 hours or until beef is tender until you are able to cut through it with a fork easily. Add potatoes and butternut squash. Cover and simmer for 20 minutes or until potatoes are easily pierced with a fork.
- Garish with cilantro and serve with hot, crusty bread.