Here is the recipe for a hearty stew on such a cold winter's evening which serves 6 hungry lads:
1 Onion + a big chunk of fresh ginger finely chopped
4-5 Cloves, 4-5 Cardamom pods (slit them at the top), Cinnamon Stick x 2
2 Roasted Bay Leaves
Diced Beef x 1.5kg
Beetroots x 2, Swede x 1 medium, Carrots x 3, Parsnips x 2 roughly chop in chunks
1 Tbsp of Olive Oil or Rice Bran Oil
1 Tbsp of Cornflour
Season with Himalayan Salt or Sea Salt, Black Pepper & Smoked Paprika
Red Wine of your choice (Optional)
1 Litre of Beef stock
1.Lightly saute the onion and ginger until translucent, add the cloves, cardamom and cinnamon.
2. Add the diced beef stir for a few minutes until almost brown
3. Sprinkle the cornflour evenly and stir well
4. Add the wine (Optional)
5. Add the vegetables and stock
6. Bring to the boil and season with the above mentioned ingredients
7. Let it simmer until the beef is tender and serve with seeded rolls or red rice
Mei's tips & Nutritional Highlights:
Use a pressure cooker (if you have one) and cook the stew for 15 minutes
A Slow Cooker if you want the meal ready when you get home from work/college
Eating seasonal vegetables such as the ones we used in this stew is highly advantageous for our constitution as nature intended. The warming spices are an added bonus to boost the immune system.
If you choose to eat the stew with seeded rolls then just whip up your own garlic butter with fresh herbs.
In our recipe, we used finely chopped parsley with 2 cloves of grated garlic, black pepper, cayenne pepper and butter. Bake the rolls & generously add the garlic butter.
(Eat Well in Khasi)
Love Mei xx
Recipe from Little Mei's Diary