Name: Bangladeshi Beef Stew
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Cuisine: Bangladeshi
Ingredients: 3 cloves; 3 cardamom pods (crushed a little); 5 cm cinnamon stick; 1 onion (finely diced); 1 tbsp fresh ginger (finely diced); 1 clove garlic (crushed); 3 green chilli peppers (finely sliced); 1 tsp cumin; 1 tsp ground coriander; 400 g stewing steak; 1 potato (cut into 2cm (approx) cubes); 1 pepper (sliced); 100 ml water; 1 tbsp cornflour

Bangladeshi

Slow cooker

Coat the beef in the cornflour. Put all the ingredients in the slow cooker.  Cover with water.  Stir so everything is well combined.  Cook for 8 hours.

Heat a little oil in a pan. When hot, add the cloves, cardamom and cinnamon stick. Cook for just a minute then add the onions and cook gently until softened.

Add the garlic, ginger and diced chilli pepper and cook for another minute then stir in the ground spices (cumin and coriander).

Add the beef and brown on all sides before adding the vegetables and stock.

Bring to the boil then lower the heat and simmer gently for about 2 hours.

If there is too much liquid in at the end you can dissolve the cornflour in a little cold water and stir it in until the stew thickens.

Stove top and Slow cooker method combined

If you have a little more time and don&#039;t want to just dump and go, you can follow steps 1-3 above and then transfer the stew to the slow cooker to finish cooking.

Bangladeshi Beef Stew

Utensils needed:

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