How to cook one-pot beef daal stew
The stew is perfect for an autumn season and pairs well with any oil-free bread eg. Pita, flatbread, Chappati. I used Shan brand karahi / Gosht masala to cook this fabulous north Asian cuisine.
Soak lentils / chickpeas for an hour before you start cooking as it will soften much faster when cooked. Drain lentils after an hour and set aside
Gather your ingredients. Cube onions & carrot, prepare beef stock, cut the beef in cubes (approx 3 inches each) and the set masala mix aside.
Heat pot with oil, pan fry onions first for 2 mins or until it turns slightly transparent. Add the chopped garlic. Fry until fragrant but not burnt.
Add in the meat and continue stir frying for approx 5mins or until they turn cooked or changed in colour the outside.
Add in the beef stock and the masala spice. Stir well in medium heat. Check and stir occasionally to avoid charred base. Allow to cook for approx an hour or until the meat is tender.
Lastly throw in the drained lentils/chickpeas & carrots. allow to cook for 30mins-40mins or until stew is reduced by half.
Serve your stew with your favourite oil-free breads eg. flatbread, pita or chappati. Enjoy.
- 25.0g Shan karahi/gosht masala pack
- 300.0g Lentils / chickpeas
- 1/2 Onion (diced)
- 2.0 Cloves of garlic (chopped)
- 1.0c Carrot (cut in 2cm each)
- 2.0c Beef stock (2cubes beef bouillon)
- 600.0g Lean beef
- 2.0Tbsp Canola oil
- 2.0c Water
- Few coriander leaves for garnishing