Slow-Cooked Potato Carrot Stew Recipe

About this recipe

A hearty and flavorful beef stew made with tender halal beef, fresh vegetables, and a rich, creamy base. Perfect for a comforting dinner.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 150 g Mooz Cream Cheese
• 200 g Hommade Tomato Puree
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of oil. Add 1.5 lb of halal stew meat and cook until browned on all sides, about 5-7 minutes.
2. 2. Remove the meat from the pot and set aside. In the same pot, add 1 diced onion and sauté until softened, about 3-4 minutes.
3. 3. Add 3 cups of diced potatoes and 1 cup of sliced carrots to the pot. Stir and cook for 5 minutes.
4. 4. Return the browned stew meat to the pot. Add 8 oz of cream cheese, 1 cup of tomato puree, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of sugar. Stir to combine until the cream cheese is melted and well incorporated.
5. 5. Pour in enough water to cover the ingredients, bring to a boil, then reduce the heat to low. Cover and let simmer for 4 hours, stirring occasionally, until the meat is tender and the flavors are well combined.
6. 6. Taste and adjust seasoning if needed. Serve hot with crusty bread or rice.