Turkmenistan-inspired Slow-cooked Beef Stew

Ingredients

This Turkmen adaptation of the New England Pot Roast incorporates the unique flavors and ingredients of Turkmen cuisine. The original dish is transformed by using traditional Turkmen spices and cooking techniques, resulting in a stew that is distinctly Turkmen. The addition of local vegetables and herbs further enhances the flavors and gives the dish an authentic Turkmen touch. We alse have the original recipe for New England Pot Roast, so you can check it out.

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, bell pepper, and tomatoes to the pot. Stir well to combine.
4. 4.
   Return the beef to the pot and pour in the beef broth. Add the ground cumin, ground coriander, paprika, bay leaf, salt, and pepper. Stir to combine.
5. 5.
   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.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Turkmenistan-inspired slow-cooked beef stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra burst of flavor, marinate the beef chunks in the spice mixture for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 30 minutes of cooking.

Serving advice

Serve the Turkmenistan-inspired slow-cooked beef stew with a side of warm bread or rice to soak up the delicious flavors.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color and freshness to the dish.