Peranakan-style Tomato Beef Stew

Ingredients

In this Peranakan adaptation of Tamatar Gosht, we incorporate the distinct flavors of Peranakan cuisine. The original Pakistani dish is transformed by adding Peranakan spices such as lemongrass, galangal, and tamarind, which infuse the stew with a tangy and aromatic profile. Additionally, the Peranakan version uses a thicker gravy, achieved by reducing the tomatoes and spices for a longer duration, resulting in a more intense and concentrated flavor. We alse have the original recipe for Tamatar gosht, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons grated ginger 2 teaspoons grated ginger
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, lemongrass, galangal, tamarind paste, turmeric powder, chili powder, coriander powder, cumin powder, and cinnamon stick. Cook for a few minutes until the spices are fragrant.
5. 5.
   Pour in the beef broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more broth if needed.
7. 7.
   Once the stew has thickened and the beef is tender, remove the lemongrass stalks, galangal slices, and cinnamon stick.
8. 8.
   Serve the Peranakan-style Tomato Beef Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the stew.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use half the amount of powder compared to fresh galangal.
• Tamarind paste — If tamarind paste is not available, you can use lime juice as a substitute. Start with a smaller quantity and adjust the tanginess to your preference.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add fresh chili peppers.
• Allow the stew to simmer on low heat for a longer duration to enhance the flavors and achieve a more tender beef.
• This dish tastes even better the next day as the flavors continue to develop. Consider making it in advance and reheating it before serving.
• Serve the stew with a side of sambal belacan (spicy shrimp paste) for an extra kick of flavor.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Peranakan-style Tomato Beef Stew hot, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant red color of the gravy to shine through. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of sambal belacan and a wedge of lime for an authentic Peranakan experience.