Tibetan Beef and Potato Stew

See the RecipeAndré Baranowski

In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.

Tibetan Beef and Potato Stew
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Yield: serves 4

Ingredients

  • 3 lb. yukon gold potatoes
  • 1 lb. peeled carrots
  • Kosher salt, to taste
  • 3 tbsp. peanut oil
  • 1 tbsp. minced garlic
  • 1 tbsp. coarsely ground celery seed
  • 3 scallions, cut into 1" pieces
  • 1 lb. beef chuck, cut into 1½" pieces
  • Freshly ground black pepper, to taste
  • 4 tbsp. unsalted butter
  • 2 tsp. peeled, finely chopped fresh ginger
  • 12 tbsp. ground coriander
  • 12 tbsp. ground cumin

Instructions

  1. lace potatoes and carrots in a large pot with 5 cups cold water; season with salt. Bring to a boil, reduce heat to medium, and simmer, covered, until potatoes are cooked, 35–40 minutes. Strain, reserving cooking liquid; let ingredients cool. Once cool, remove skins from potatoes; cut into 1½" chunks. Cut carrots into 1" lengths. Set aside.
  2. Return the pot to medium-high heat; add oil. When hot, add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in celery seeds and scallions. Carefully pour in ½ cup water and cook until scallions are crisp-tender, about 1 minute. Add beef, season with salt and pepper, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Add the reserved cooking liquid, potatoes, and carrots along with the butter, ginger, coriander, and cumin. Bring to a boil, reduce to medium-low, and simmer, partially covered, stirring occasionally, until beef is tender and sauce has thickened, 30–35 minutes. Season with salt and pepper and serve, if you like, with steamed white rice.