Pork and Beef Stew

When Goans prepare the pork and beef stew, all the ingredients are cooked separately and then combined in the end. The preparation looks and tastes dry. Dollops of butter are then used to make it look juicy and the butter enhances the taste and also your cholesterol.

This pork and beef stew preparation is different. I had occasion to see my m-i-l cooking it and I was shocked to see her cook the vegetables with the meat. She also tossed uncooked but soaked macaroni straight into the boiling meat and vegetables and finally, she added a wheat flour slurry. I had negative thoughts about how this dish would turn out. But it turned out fantastic.

I present to you the recipe for the pork and beef stew which draws on my m-i-l-‘s technique.  I’m sure you’ll love it this way.

Serves: 8 Persons

Prep. Time: 20 Mins. + marination

Cooking Time: 90 Mins. (active + passive)

Ingredients:

• Pork (skinned, boneless & with fat) – 500 gms
• Beef (boneless) – 500 gms.
• Onions (finely chopped) – 3 medium
• Tomatoes (finely chopped) – 2 medium
• Cinnamon – 2 inch
• Cloves – 8 to 10
• Green Cardamoms – 3
• Black Pepper Corns – 10 to 12
• Marinade:
  • Ginger – 1 inch
  • Garlic – 10 cloves
  • Light Green Chillies – 2
  • Cinnamon – 1 inch
  • Cloves – 4
  • Black Pepper Corns – ½ tsp.
• Carrots – 3 medium
• Potatoes – 2 large
• Frozen Green Peas – 1 cup
• Macaroni / Elbow Pasta – 1 to 1 ½ cup (200 ml cup) (uncooked)
• Butter – 2 tbsp.
• Wheat Flour (atta) – 1 tbsp.
• Stock Cubes – 2 small
• Salt – 4 tsp.
• Oil – 3 tbsp.

Step 1:     Cut the beef and pork into small cubes and keep separately. Wash and drain each well. Place in two separate containers and apply ½ tsp. salt to each of the meats. Keep aside.

Step 2:     Grind the ingredients listed under marinade to a fine paste and use one half of the paste to marinate the beef and the other, the pork. Marinate for 1 to 2 hours in the refrigerator.

Step 3:     Take a pressure cooker and add the beef and sauté on medium heat till the beef releases it liquids and changes colour. Add 1 cup hot water and 1 stock cube. Close the lid of the pressure cooker and cook on high heat till one whistle. Lower the heat and cook for another two whistles. Switch off the heat and let the pressure release naturally.

Step 4:     Take another large vessel and heat 3 tbsp. oil and add the whole spices. Sauté for a few seconds. Next add the chopped onion and sauté till soft on medium heat. Add the tomato and sauté till soft on low heat. Add the marinated pork and sauté for 10 minutes on medium heat.

Step 5:     Add the semi-cooked beef along with the stock to the pork. Add another 200 ml of hot water (yes more water. Don’t worry) and cook covered on low heat for 25 minutes.

Step 6:     Meanwhile prepare the pasta. Boil 2 litres water. Once the water starts boiling, add the pasta and 1 tsp. salt and boil till the pasta is just about cooked (don’t overcook). Drain and keep aside. Also peel & cube the carrots and potatoes as shown in the picture.

Step 7:     Go back to the meat combo cooking in your vessel and add the carrots and potatoes and cook for another 15 minutes. Now add the peas and cook for 10 more minutes.

Step 8:     Add the macaroni and mix lightly. Next add the butter and stir in. Mix the wheat flour in 50 ml warm water to make a slurry and add this to the stew. Mix lightly so that the liquids thickens. That’s it. Your stew is ready.

Serve hot with sliced white bread.