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Coriander-Cumin Beef Stew with Lime

Coriander-Cumin Beef Stew with Lime

  • Makes
    6-8 servings
  • Cook Time
    1¾ hours
  • Slow Cook Time
    9 to 10 hours

This hearty, fragrant stew is a simplified Instant Pot version of a recipe from Hawa Hassan. Large chunks of beef chuck are pressure-cooked or slow-cooked—depending on your preference—with aromatics, tomato paste and spices until the meat is tender; the potatoes, carrots and bell pepper are added at the end to ensure they don’t overcook. Since these vegetables aren’t needed until late in the game, you can prep them when the beef is nearly done. Serve the stew with green-chili hot sauce (Indian coriander chutney is great, too) and steamed rice.

Tip

Don't skip the step of removing the cooked beef from the pot before adding the vegetables. If the beef is left in, it will overcook and also crowd the veggies as they simmer.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium red onion, halved and thinly sliced

  • 3

    medium garlic cloves, minced

  • 2

    tablespoons tomato paste

  • 1

    tablespoon ground coriander

  • 1

    tablespoon ground cumin

  • 1

    teaspoon ground turmeric

  • 1

    small cinnamon stick or ⅛ teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 3

    pounds boneless beef chuck roast, trimmed and cut into 1½- to 2-inch chunks

  • 1

    pound Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

  • 2

    medium carrots, peeled and cut into ½-inch rounds

  • 1

    medium red bell pepper, stemmed, seeded and cut into 1-inch pieces

  • ¼

    cup lightly packed fresh cilantro, roughly chopped

  • Lime wedges, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Heat the oil until shimmering, then add the onion. Cook, stirring occasionally, until just beginning to soften, about 3 minutes.

Add the garlic, tomato paste, coriander, cumin, turmeric, cinnamon, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until fragrant and the paste begins to brown, about 1 minute.

Add ½ cup water and scrape up any browned bits. Add the beef in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 40 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the beef to a medium bowl. Select Normal/Medium Sauté, then add the potatoes, carrots and bell pepper to the pot.

Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Return the beef and accumulated juices to the pot; cook, stirring occasionally, until the beef is heated through, 1 to 2 minutes.

Press Cancel to turn off then pot, then remove and discard the cinnamon stick (if used). Taste and season with salt and pepper. Serve sprinkled with the cilantro and with lime wedges on the side.