Go Back
taro beef stew recipe cooked in pot with beef pieces taro and fresh coriander garnish

Taro Beef Stew Recipe (Pressure Cooker, Works with Bread and Rice)

Bone-in beef pressure cooked twice with a ground spice paste, first to absorb the masala deep into the meat, then with taro and fresh water so the spiced coating lifts off the beef and builds the gravy around everything.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian, Pakistani
Calories: 570
Ingredients Method Notes

Ingredients
  

Whole Spices (Go In Directly)
  • 2 bay leaves
  • 1 black cardamom
  • 1 piece cinnamon around 2 to 3 inches
  • Around 15 black peppercorns
  • 7 to 8 cloves
  • 1 tsp turmeric
  • 1 tbsp salt
Spice Paste (Ground Together)
  • 2 medium onions
  • 4 tbsp coriander seeds
  • 12 dried red chilies
  • 6 garlic cloves
  • 1 small piece ginger
For the Stew
  • Bone-in beef pieces
  • 500 g taro peeled and cut into medium pieces
  • 80 g cooking oil
  • 100 ml water for cooking the beef
  • 300 ml water for cooking the taro
To Finish
  • Fresh coriander leaves

Method
 

Wash the Beef:
  1. Soak beef in water while you gather all the spices on a plate.
  2. Once spices are ready, wash beef through 2 to 3 changes of clean water.
Make the Spice Paste:
  1. Grind onions, garlic, ginger, dried red chilies, and coriander seeds together into a smooth paste.
  2. Use a blender, wet grinder, or grinding stone. It should be a real paste that coats the beef, not dry or chunky.
Pressure Cook the Beef:
  1. Add washed beef to pressure cooker. Pour spice paste over it.
  2. Add all whole spices (bay leaves, black cardamom, cinnamon, peppercorns, cloves, turmeric, salt), 100ml water, and 80g oil.
  3. Mix well so beef is fully coated and spices are spread through the pot.
  4. Close lid and cook on medium flame for 4 whistles (around 10 minutes).
  5. Let pressure drop on its own. Open and check. Water should be fully absorbed with beef sitting in a thick sticky coating.
  6. If water remains, cook uncovered a few more minutes until it is gone.
Prepare the Taro (While Beef Cooks):
  1. Peel taro and cut into medium-sized pieces.
  2. Wash pieces well after cutting to remove the slimy surface.
  3. Keep in clean water until beef is ready so they do not discolor.
Add Taro and Finish:
  1. Add drained taro directly into the same cooker with the beef.
  2. Pour in 300ml fresh water and stir to mix everything together.
  3. Close lid and cook for 3 whistles (around 11 minutes).
  4. Let pressure drop. Check that taro is fully soft when pressed with a spoon and gravy has formed around everything.
  5. Top with fresh coriander and serve.

Notes

After the first pressure cook, all the water must be gone before taro goes in. If liquid remains, cook uncovered until it dries out.