Traditional Goan Stew

This traditional Goan Stew is made with a combination of beef, pork, hearty vegetables and macaroni, simmering in a creamy gravy. The Goan Stew is flavoured with mild spices, which makes it comforting and perfect for everyday or a special occasion!

https://www.youtube.com/watch?v=bKDatZ6-D1M

Ingredients

• 500 grams Beef, washed and cut into cubes

• 500 grams Pork, washed and cut into cubes

• 1 tsp Ginger Paste

• 1 ½ tsp Garlic Paste

• 1 tsp Pepper, freshly ground 

• 3 ½ tsp Salt (1 tsp for the meat marinate, 2 tsp for macaroni & ½ tsp to taste)

• 1 cup Elbow Macaroni

• 1 cup Water (to cook the meat)

• 2 ¼ tbsp Oil (2 tbsp for cooking and ¼ tbsp to drizzle over the macaroni) 

• 1 ½ tbsp Butter

• 10 Peppercorns

• 4 Cardamoms 

• 6 Cloves

• 2 (1½”) Sticks Cinnamon

• 1 Bay Leaf

• 3 Garlic Pods, finely minced

• 1” Ginger, finely minced 

• 1 (1 cup) Tomato, cut fine

• 1 Green Chili, finely minced 

• 1 (2 cup) Large Red Onion, coarsely chopped

• 1 Beef Bouillon

• 3 (1½ cups) Carrots, sliced

• 3 (2½ cups) Medium Potatoes, cubed

• 1 cup Peas, frozen

• ¾ cup Milk/Cream

• 2 tbsp Cornstarch

Method

1. Cut the beef and pork into medium size cubes.  Wash and pat dry. Toss them into a bowl and add the ginger and garlic paste, freshly cracked black pepper and salt.  Give it all a mix, cover and leave it aside to marinade.

2. In a pot of boiling water, add the macaroni and salt and allow the macaroni to cook till just done.

3. Drain out the macaroni water and preserve ¼ cup for later.  Drizzle a little oil on the macaroni to prevent them from sticking to each other.

4. Put the marinated meat into a pressure cooker, add water and pressure cook just till the first whistle.

5. Remove the cooker from the heat and allow it to cool and the pressure to release.

6. To a heated pot, add the oil and butter.  Now toss in the peppercorns, cloves, bay leaves and cinnamon stick.  Saute till the oil gets flavoured with the whole spices.

7. Now add the finely chopped ginger and garlic and saute till they lose their raw flavour.

8. Toss in the chopped tomatoes and finely chopped green chili.  Saute until the tomato gets well cooked and turns soft.

9. Now it’s time to introduce the coarsely chopped onions and saute them till they turn translucent.

10. Add the beef bullion and saute till the bullion melts down and mixes with the rest of the ingredients.  You could also dissolve it separately with a little hot water before introducing it to the pot.

11. Now add the pressure cooked meat cubes, stock, potatoes, carrots and salt to taste.  Give it a stir till it all gets well mixed together.   Cover and cook for 10 minutes.

12. Remove the lid and add the milk and frozen peas.  Cook uncovered for 5 minutes or until the peas are cooked.

13. In a small bowl add the cornstarch and the preserved macaroni water to make a slurry.

14. Add the slurry to the pot and give it all a gentle stir.  Watch the gravy thicken instantly.  Cook for about 2 -3 minutes on a low heat so that the cornstarch gets a chance to cook.

15. Switch off the heat and add toss in the cooked macaroni.  Give it one final gentle stir so that the macaroni gets well distributed.  Cover the pot leaving the lid slightly open for about 5 minutes before plating. 

16. Stew is best enjoyed with some warm bread.