Tajik Beef Stew

Ingredients

In this adaptation of Nilagang Baka to Tajik cuisine, we incorporate Tajikistan's traditional spices and flavors to create a unique twist on the Filipino classic. The original recipe is transformed by using Tajik spices such as cumin, coriander, and paprika, which infuse the stew with a distinct Tajik flavor profile. Additionally, we incorporate Tajik vegetables like turnips and radishes to enhance the authenticity of the dish. We alse have the original recipe for Nilagang baka, so you can check it out.

• 1 kg (2.2 lbs) beef, cubed 1 kg (2.2 lbs) beef, cubed
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 turnips, peeled and cubed 2 turnips, peeled and cubed
• 4 radishes, sliced 4 radishes, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon coriander 1 tablespoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
2. 2.
   Add beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in cumin, coriander, and paprika, coating the beef evenly with the spices.
4. 4.
   Add carrots, turnips, radishes, potatoes, and tomatoes to the pot. Season with salt and pepper.
5. 5.
   Pour enough water to cover the ingredients and bring the stew to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours or until the beef is tender.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Tajik Beef Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this stew.
• Turnips — Make sure to peel the turnips before cubing them to remove any tough outer skin.
• Radishes — Slice the radishes thinly to ensure they cook evenly and add a subtle crunch to the stew.

Tips & Tricks

• For a richer flavor, you can brown the beef in batches before adding it to the stew.
• Adjust the amount of spices according to your preference for a milder or spicier taste.
• Serve the Tajik Beef Stew with warm bread or rice to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Tajik Beef Stew in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of warm bread or rice to complete the meal.

Presentation advice

Garnish the Tajik Beef Stew with a sprinkle of fresh parsley on top to add a pop of color and freshness. Serve it in rustic bowls or traditional Tajik pottery for an authentic touch.