Beef Stew with Panch Foron

Panch Foron is a mix of five different whole spices. It comprises of Cumin (jeera), Nigella (kalojeera), Mustard seeds (shorshe dana), Ajwain/caraway seeds (radhuni), and Fanugreek (methi). Usually panch foron is used for adding a distinct aroma and taste to vegetable dishes and pickles (mango pickle etc). Some also use it in fish. I have tried my version of beef stew with panch foron and the result was brilliant. Panch foron comes as a mix, and you can find it in any Indian/Bengali or authentic food stores.

Servings: 4-6

Ingredients:

• Beef - 3 lb (1.5 kg), cut into small stew pieces
• Onion - 1 lrg, thinly sliced
• Salt- 1/2 tsp
• Potatoes - 2 lrg, cubed (optional)
• Cinnamon stick - 1.5 inch
• Whole Cardamon - 4-5 pcs
• Whole Cloves - 4-5 pcs
• Bay leaf - 1, med
• 
  
• For the Marinade:
• Panch Foron - 2 tsp
• Salt - 1.5 tsp
  
• Chili powder - 1.5 tsp
• Cumin Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Whole pepper corns - 1 tsp
• Plain Yogurt - 1/2 cup

Methods:

• 1. Wash and drain the beef. In a bowl mix in all the ingredients for the marinade and marinate the beef overnight in the refrigerator.
• 2. On the day of cooking, let the beef come to room temperature for about 1/2 hour before cooking. In a non stick pot (I prefer a dutch oven) heat 2 tbsp of oil.
• 3. Add the bay leaf, cardamons, cloves, cinnamon, pepper corns. Be careful, as they will start to pop as they infuse the oil. Add the onions and 1/2 tsp salt. Saute till the onions are nicely golden.
• 4. Add the beef along with the marinade to the pot. Stir to combine, and 1/2 cup of hot water.
• 5. Simmer on low-med heat for about 1.5- 2 hours, stirring occasionally for the flavours to blend. Add 1/2 - 1 cup of hot water every 15 min, to make sure there is enough juice for the beef to be cooked without burning.*
• 6. Nearly at the end of the cooking time, check a piece of meat to make sure it is tender to pull, then add the cubed potatoes. Simmer till the potatoes are cooked through. You might need to add a bit more water when you add the potatoes, so that they will absorb all the flavours from the gravy.
• 7. Serve with a side of garden salad and rice or flat bread.

Hints:
*Do not be lazy and add a whole quart of water all at once. By adding small amount of water frequently will allow the beef stew to develop a strong and gourmet flavour which you will not achieve if you drown the beet with a lot of water at the very start.
** Some people like adding beef stock to their stew. However, my version does not require that, as it already possesses an infusion of great flavours.