Hearty Beef Chuck Stew with Carrots, Ginger, and Indian Curry
- Beef chuck
700 g - Garlic
2 cloves - Onion
1 - Fresh ginger rhizome
40 g - Tomatoes
2 - Indian curry
1 g - Espelette pepper
2 g - Guérande salt
8 g - Milled black pepper
- Vinegar
5 cl - Veal stock
25 cl - Full-bodied red wine
20 cl - Carrots
500 g - Duck fat
1 tablespoon
- Cut the beef chuck into large pieces.
- Peel and slice the carrots thinly (using a mandoline if available).
- Peel, degerm, and crush the garlic.
- Peel and chop the onion.
- Peel and finely dice the ginger.
- Peel, deseed, press, and crush the tomatoes.
- In a casserole dish or Dutch oven, heat the duck fat until very hot and sear the meat on all sides.
- Add the garlic, ginger, and onion; stir to combine.
- Add the crushed tomatoes and stir.
- Pour in the vinegar and reduce until dry.
- Add the red wine, Indian curry, Guérande salt, and Espelette pepper. Stir and reduce.
- Pour in the veal stock, add milled black pepper, and 1 liter of water.
- Cook uncovered for about 3 hours, depending on the meat's tenderness.
- After 3 hours, add the carrots and continue cooking until the vegetables are perfectly tender.
- During cooking, add hot water as needed to keep the meat covered.
- Transfer to a warm serving bowl. This stew reheats beautifully for seconds.
