Banjar-style Beef Stew with Spices and Vegetables

Ingredients

In this Banjar adaptation of the Austrian Tafelspitz, we incorporate traditional Banjar spices and vegetables to infuse the dish with the unique flavors of Banjar cuisine. The original Tafelspitz is typically served with horseradish and apple sauce, but in this Banjar-style Beef Stew, we focus on the aromatic spices and vibrant vegetables to create a distinct flavor profile. We alse have the original recipe for Tafelspitz, so you can check it out.

• 1 kg (2.2 lbs) beef, preferably chuck roast, cut into cubes 1 kg (2.2 lbs) beef, preferably chuck roast, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 200g (7 oz) green beans, trimmed and cut into bite-sized pieces 200g (7 oz) green beans, trimmed and cut into bite-sized pieces
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 45g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground coriander, cumin, turmeric powder, and chili powder. Cook for another minute to toast the spices and enhance their flavors.
4. 4.
   Add the carrots, potatoes, and green beans to the pot. Pour in the beef broth and season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Banjar-style Beef Stew hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or warm crusty bread.

Treat your ingredients with care...

• Beef — Choose a tender cut like chuck roast for the best results. Trim any excess fat before cutting into cubes to ensure a leaner stew.

Tips & Tricks

• For a spicier stew, increase the amount of chili powder according to your preference.
• Allow the stew to rest for a while before serving to allow the flavors to further develop.
• Feel free to add other seasonal vegetables of your choice to enhance the dish's nutritional value and taste.

Serving advice

Serve the Banjar-style Beef Stew in deep bowls, accompanied by steamed rice or warm crusty bread. The stew is best enjoyed hot, allowing the flavors to meld together.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in rustic bowls to highlight the comforting nature of the dish.