After sharing the ultimate Goan white stew, which was a hit after many fans trying the recipe, here is my mother’s brown stew. A Sunday special at our home followed by a peaceful siesta. My sons are meat lovers and at times, it is difficult to get them to eat some vegetables. This hearty stew is a perfect one pot meal, prepared with chunks of beef, potatoes, carrots and green peas. Served with either plain or garlic bread slices. Alternatively, my choice a crusty loaf. The brown stew is super delicious, comforting, irresistible and a family favourite!!!
The cut of meat for stew should have a good amount of fat with connective tissue preferably boneless chuck roast. Trimmed of gristle and silver skin, then cut into large pieces. Seared in olive oil to build flavour and colour cause by the Maillard reaction. Basically, a chemical reaction occurring between amino acids and reducing sugars causing browning. The meat is cooked in an aromatic stock for a couple of hours with vegetables added at the end. A spoonful of all-purpose flour included during the cooking process lends a glossy sheen while simultaneouly, thickening the gravy. Rich and flavourful, extremely easy to make at home. Like the white stew, this too will captivate the hearts and palate of your loved ones.
The cut of meat for stew should have a good amount of fat with connective tissue preferably boneless chuck roast. Trimmed of gristle and silver skin, then cut into large pieces. Seared in olive oil to build flavour and colour cause by the Maillard reaction. Basically, a chemical reaction occurring between amino acids and reducing sugars causing browning. The meat is cooked in an aromatic stock for a couple of hours with vegetables added at the end. A spoonful of all-purpose flour included during the cooking process lends a glossy sheen while simultaneouly, thickening the gravy. Rich and flavourful, extremely easy to make at home. Like the white stew, this too will captivate the hearts and palate of your loved ones.
Brown Stew (Goan Style)
(Serves 8)
Ingredients:
1 kg boneless chuck roast
2 large onions (chopped)
1 large tomato (chopped)
10 peppercorns
8 cloves
3 cinnamon sticks (1.5" each)
4 green cardamoms
1 tablespoon vinegar
1 bouillon cube
4 potatoes (560 grams, each one cut into fours)
2 large carrots (350 grams, each one cut into 1 1/2-inch pieces)
1 cup green peas
6 cups beef or chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour or maida
6 tablespoons olive oil
salt
Grind to paste or chop fine
4 long green chillies
8 large cloves of garlic (1 whole pod, about 50 grams)
3-inch piece of ginger
Method:
Trim beef of gristle and silver skin, cut into 1 1/2-inch pieces. Wash, drain well, pat dry and season with salt.
On high flame, heat 4 tablespoons of olive oil in a wide-bottomed pan. When smoking, brown the beef, about 5 minutes on each side. Don’t worry about the brown bits or fond at the bottom of the pan. This will flavour and add colour to the stew. Ensure not to burn and blacken meat pieces or pan. Transfer beef pieces to a plate.
Add the balance 2 tablespoons of olive oil and caramelize onions (not black). Stir in the garlic, ginger, green chillies, cinnamon, cloves, peppercorns and cardamoms. Fry for a couple of minutes. Then, mix in the tomato and cook until pulpy. Sprinkle 1 tablespoon all-purpose flour stirring continuously for a minute. Return beef pieces to the pan and pour 4 cups of stock along with the bouillon cube. Reduce flame and simmer on low heat for 1 1/2 hours. In between, stir pan and halfway through the cooking process, incorporate the balance 2 cups of stock.
By now, the meat will be tender. Add the vinegar, potatoes and carrots. Cook for another 10 minutes and then, mix in the green peas allowing them to soften for a couple of minutes. Check for seasoning, finally add Worcestershire sauce and salt.
Serve stew hot with bread slices or a crusty loaf.
Note:
(Serves 8)
Ingredients:
1 kg boneless chuck roast
2 large onions (chopped)
1 large tomato (chopped)
10 peppercorns
8 cloves
3 cinnamon sticks (1.5" each)
4 green cardamoms
1 tablespoon vinegar
1 bouillon cube
4 potatoes (560 grams, each one cut into fours)
2 large carrots (350 grams, each one cut into 1 1/2-inch pieces)
1 cup green peas
6 cups beef or chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour or maida
6 tablespoons olive oil
salt
Grind to paste or chop fine
4 long green chillies
8 large cloves of garlic (1 whole pod, about 50 grams)
3-inch piece of ginger
Method:
Trim beef of gristle and silver skin, cut into 1 1/2-inch pieces. Wash, drain well, pat dry and season with salt.
On high flame, heat 4 tablespoons of olive oil in a wide-bottomed pan. When smoking, brown the beef, about 5 minutes on each side. Don’t worry about the brown bits or fond at the bottom of the pan. This will flavour and add colour to the stew. Ensure not to burn and blacken meat pieces or pan. Transfer beef pieces to a plate.
Add the balance 2 tablespoons of olive oil and caramelize onions (not black). Stir in the garlic, ginger, green chillies, cinnamon, cloves, peppercorns and cardamoms. Fry for a couple of minutes. Then, mix in the tomato and cook until pulpy. Sprinkle 1 tablespoon all-purpose flour stirring continuously for a minute. Return beef pieces to the pan and pour 4 cups of stock along with the bouillon cube. Reduce flame and simmer on low heat for 1 1/2 hours. In between, stir pan and halfway through the cooking process, incorporate the balance 2 cups of stock.
By now, the meat will be tender. Add the vinegar, potatoes and carrots. Cook for another 10 minutes and then, mix in the green peas allowing them to soften for a couple of minutes. Check for seasoning, finally add Worcestershire sauce and salt.
Serve stew hot with bread slices or a crusty loaf.
Note:
- Using a wide-bottomed pan distributes heat evenly. The meat and vegetables have enough room to cook.
- Meat pieces can be brown in batches adding oil accordingly.
- Since flour is added, the gravy tends to stick at the bottom of the pan so ensure to simmer on low heat, stirring at intervals. Add extra stock in between, if required.
- The flour helps in thickening and lending a beautiful shine to the gravy.
- Flour should be sprinkled and cooked for a minute before adding the beef. I was busy clicking pictures and sprinkled it after the beef. Anyway, it was not too late. Just wanted to indicate in case some of you observed it in the last picture.
- Fond is French for "base" and refers to the browned bits of meat stuck to the bottom or sides of a pan after searing. Do not worry, it will loosen and come off while cooking.
- If using fresh green peas, add them a bit early. Frozen ones require less time to cook.
- Stew was served with garlic bread.
- Beef can be replaced with boneless mutton.
- Addition of Worcestershire sauce enhances the flavour of the stew.
- Garlic, ginger and tomato were separately processed in the tupperware chopper.
- Recipe for Goan White Stew, click here.
- To prepare the stock, refer to curried chicken puffs note. 4 by clicking here.