Recipe from Wisconsin Beef Council.
2 pounds beef for stew, cut into 1-inch pieces
2 tablespoons vegetable oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chopped onions
2 tablespoons minced fresh ginger
4 cloves garlic, minced
1 can (14-1/2 ounces) tomato sauce
1 tablespoon garam marsala
1 cup frozen peas
1 cup fat-free half-and-half
Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.
Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender. Add tomato sauce and garam marsala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.
Serve stew with Serving Suggestions, as desired.
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