👉Ingredients:
🔹️1.5 lbs beef chuck, cut into small cubes
🔹️2 tbsp vegetable oil
🔹️1 medium onion, finely chopped
🔹️3 garlic cloves, minced
🔹️1 tbsp grated fresh ginger
🔹️2 tbsp curry powder
🔹️1 tsp ground cumin
🔹️1 tsp paprika
🔹️½ tsp chili flakes (optional)
🔹️1 can (14 oz) diced tomatoes
🔹️1 cup beef broth
🔹️1 large potato, peeled and diced
🔹️1 cup frozen peas
🔹️Salt and pepper, to taste
🔹️Fresh chopped cilantro, for garnish
👉Instructions:
✅️1. Heat the oil in a large pot over medium heat. Add the beef and brown it on all sides. Remove and set aside.
✅️2. In the same pot, sauté the chopped onion, garlic, and ginger until soft and fragrant (about 3–4 minutes).
✅️3. Stir in the curry powder, cumin, paprika, and chili flakes. Cook for 1 more minute.
✅️4. Pour in the diced tomatoes and beef broth. Stir well, then return the beef to the pot.
✅️5. Add the diced potato. Bring to a boil, then lower the heat and simmer for 45–50 minutes, or until beef and potatoes are tender.
✅️6. Add the peas during the last 5 minutes of cooking.
✅️7. Season with salt and pepper. Garnish with chopped cilantro before serving.
◾️Prep Time: 15 min
◾️Cook Time: 50 min
◾️Total Time: 1 hr 5 min
◾️Calories: 380 kcal
◾️Servings: 4
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