Indo-Swiss Spiced Beef Stew

Ingredients

In the original Swiss Bruckfleisch, the beef is typically cooked with root vegetables and served with a creamy sauce. In this Indo-Swiss adaptation, we incorporate Indian spices like cumin, coriander, turmeric, and garam masala to infuse the stew with aromatic flavors. Additionally, we use coconut milk to add a creamy and tangy element to the dish, giving it an Indo twist. We alse have the original recipe for Bruckfleisch, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the beef chunks to the pot and cook until browned on all sides.
3. 3.
   Stir in the cumin powder, coriander powder, turmeric powder, and garam masala. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the diced tomatoes, potatoes, and carrots to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the coconut milk and beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Indo-Swiss Spiced Beef Stew hot, garnished with fresh cilantro. It pairs well with steamed rice or crusty bread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef suitable for slow cooking, such as chuck or stewing beef. Trim any excess fat before cutting into chunks.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the stew.
• Garam masala — If you don't have garam masala, you can make your own by combining ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For a spicier stew, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.
• This stew tastes even better the next day, as the flavors have more time to develop. Consider making it in advance and reheating it when ready to serve.
• Feel free to add other vegetables like bell peppers or green beans to the stew for added variety.
• If you prefer a milder flavor, reduce the amount of spices used.

Serving advice

Serve the Indo-Swiss Spiced Beef Stew hot, garnished with fresh cilantro. It pairs well with steamed rice or crusty bread.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the beef, vegetables, and spices to shine through. Garnish with a sprig of fresh cilantro for an added touch of green.