This dish, courtesy of The Working Parents Cookbook by Jeff and Jodie Morgan, takes just under 2 hours if you include preparation and cooking time. Superb for a Sunday meal.

beef stew



  • 3 tbsp vegetable oil
  • 1 ¾ lbs boneless stewing beef, cut into one-inch cubes
  • 3 diced onions
  • 1 tbsp grated ginger
  • 2 cloves minced garlic
  • 2 tbsp ground coriander
  • 1 tbsp paprika
  • ½ tsp cayenne pepper
  • ¾ cup plain yogurt
  • 2 diced tomatoes
  • 1 cup water
  • 1 ½ tsp salt and more salt to taste
  • 1 lb spinach
  • ½ cup chopped cilantro
  • freshly ground pepper


  1. Heat 2 tbsp. of the oil in a large, heavy pot. Add the beef and sear on all sides, about five minutes. Transfer the beef out of the pot and set aside.
  2. Add the remaining 1 tbsp of oil into the pot and heat at medium. Add the onions and sauté until translucent.
  3. Add the ginger, garlice, coriander, paprika, cayenne and yogurt. Reduce heat to low and simmer, uncovered about 4 minutes.
  4. Add the meat back in and throw in the tomatoes, water and 11/2 tsp. salt. Raise the heat to medium-high and bring to a boil. Cover, reduce heat to low and cook until the meat is tender, about an hour.
  5. Rinse the spinach and steam until wilted, drain the excess water and chop coarsely.
  6. Stir the spinach and cilantro into the stew (after its done) and simmer uncovered for a few minutes. Salt and pepper to taste. Serves 4 to 6 people.
This is a great dish to partner with rice and if you like extra chili-heat, fling more cayenne in the mix.