Name: Mongolian-Style Beef Stew
Yield: 4
Cuisine: Mongolia
Ingredients: 1.00 pound beef chuck roast; 1.00 tablespoon vegetable oil; 1.00 cup diced onion; 2.00 cloves minced garlic; 1.00 tablespoon minced ginger; 2.00 teaspoons ground cumin; 1.00 teaspoon ground turmeric; 2.00 cups beef broth; 1.00 cup diced tomatoes; 0.50 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 cup chopped fresh parsley

Mongolian-Style Beef Stew

A hearty and comforting beef stew with traditional Mongolian flavors

Preparation time: 15 Minutes

Cooking time: 3 Minutes

Total duration: 3 Minutes

Calories: 489, Total Fat: 17g, Saturated Fat: 6g, Cholesterol: 101mg, Sodium: 745mg, Carbohydrates: 19g, Fiber: 4g, Sugar: 4g, Protein: 55g

This traditional Mongolian-Style Beef Stew is a hearty and comforting dish that is packed with flavor. The beef is slow-cooked in a rich, flavorful broth with onions, garlic, ginger, and spices, and served with warm, fluffy steamed rice.

Ingredients

1 pound beef chuck roast
1 tablespoon vegetable oil
1 cup diced onion
2 cloves minced garlic
1 tablespoon minced ginger
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 cups beef broth
1 cup diced tomatoes
0.5 teaspoon salt
0.25 teaspoon ground black pepper
0.25 cup chopped fresh parsley

comfort food Beef stew One-pot meal Mongolian-Style Main Course
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short description

Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides.
Add the onion, garlic, ginger, cumin, and turmeric to the pot and cook until the vegetables are softened, about 5 minutes.
Add the beef broth, tomatoes, salt, and pepper to the pot. Bring to a boil, reduce the heat to low, and simmer, covered, for 3 hours.
Remove the beef from the pot and shred with two forks. Return the beef to the pot and stir in the parsley. Serve with steamed rice.

detailed description

Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes per side.
Add the onion, garlic, ginger, cumin, and turmeric to the pot and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the beef broth, tomatoes, salt, and pepper to the pot. Bring to a boil, reduce the heat to low, and simmer, covered, for 3 hours, stirring occasionally.
Remove the beef from the pot and shred with two forks. Return the beef to the pot and stir in the parsley. Serve with steamed rice.

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