Anglo-Indian Beef Stew

Anglo-Indian Stew
Anglo-Indian Beef Stew. Image © Magdalena Niemczyk - ElanArt/ Getty Images
  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: Serve 4-6
Ratings (9)

I grew up eating Anglo-Indian Stew so in my mind it signifies home and comfort. My Mother always made a huge pot of it and amazingly, it always disappeared! As we grew up and went away to University and to other cities to work, Anglo-Indian Stew was our family's 'homecoming dish'. 

Anglo-Indian Stew is a fusion of Indian, Western and Asian flavors and can be made with any meat you like... chicken, beef, lamb, mutton.... It is loaded with fresh, seasonal veggies and is, therefore, healthy and good for you. It's mild (if you so wish) taste and soupy consistency is perfect for serving with plain boiled rice or with chunks of crusty bread. This hearty one-pot meal can even be eaten by itself and served for lunch or dinner.

While I wouldn't say Anglo-Indian Stew is specific to any season, it is terrific on a cold Fall or Winter's day! My Mother always cooked her stew in a pressure cooker but it can just as easily be made in any deep pot (this recipe uses a deep pot). The ingredient list may be long but this is such an easy dish to cook, even a beginner can try their hand at cooking Anglo-Indian Stew. Feel free to use a meat you love and also to use veggies you love or that are freely available. 

What You'll Need

  • 1 kg stew beef cubed
  • 1 litre beef stock
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 onions sliced thin
  • 2 bay leaves
  • 2 star anise
  • 6-8 cloves
  • 8-10 peppercorns
  • 4-5 cardamom pods split
  • 2" cinnamon stick
  • 2 tbsps ginger paste
  • 3 tbsps garlic paste
  • 2 tbsps wheat flour
  • 1/2 cup light soy sauce
  • 1/2 cup tomato ketchup
  • 1 tbsp red chilli sauce
  • 2 large or 3 medium sized tomatoes chopped fine
  • 1 cup cubed carrot
  • 1 cup shelled green peas
  • 3 large potatoes cut into 4 pieces each
  • 1 cup green beans cut into 1" pieces
  • 1 cup cauliflower florets
  • 1/2 cup radish cubed
  • 1/2 cup pearl onions
  • 2 green chillies slit
  • Salt to taste

How to Make It

1. Set up a deep pot on medium heat. Add the vegetable/ canola/ sunflower cooking oil and heat.

2. Now add all the whole spices and sauté until they are slightly darker and fragrant.

3. Now add the onions and fry till golden brown.

4. Add the ginger and garlic pastes and green chilies and fry for a minute.

5. Add the flour and brown, stirring continuously. 

6. Add the soy sauce, ketchup, red chili sauce, tomatoes and stir well.

Cook till the tomatoes are slightly pulpy.

7. Add the meat and brown.

8. Add the stock, 2 cups of water and the harder vegetables like potato, radish, and carrots and bring the pot to a boil. We do this because the harder vegetables take longer to cook.

9. Now cover the pot. Reduce heat to low and cook until the meat is tender. This could take up to an hour. Occasionally check for liquid in the pot and add more if it has reduced too much. Stew must be soupy with plenty gravy.

10. When the meat is cooked, take the lid off and add the remaining, softer vegetables. Season the Stew with salt and close the pot again.

11. Cook on medium heat till the softer veggies are cooked but not too soft. You will not need to keep checking to ensure you don't overcook them... they must be al dente.

12. While the veggies are cooking, put the cornflour in a cup and add 1/2 a cup of water to it. Stir to mix well and ensure there are no lumps in the mixture. Keep aside to add to the Stew.

13. When the veggies are done, add the cornflour-water mix to the pot and stir. Cook for another minute, allowing the gravy to thicken slightly. Turn off the heat.

14. Serve the Stew piping hot with plain boiled rice or crusty bread.

Tip: A few rashers of bacon, added to the pot will give your Stew a delicious, rich, smokey flavor!