2 HRS 15 MINS
Time to Cook
Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.
Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender. Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.
Serve stew with Serving Suggestions, as desired.
Nutrition information per serving, 1/4 of recipe: 406 Calories; 153 Calories from fat; 17g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat;) 91 mg Cholesterol; 989 mg Sodium; 23 g Total Carbohydrate; 4.2 g Dietary Fiber; 38 g Protein; 5 mg Iron; 1 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.8 mg Zinc; 24.3 mcg Selenium; 145.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Filed Under:Soups, Stews & Chili