The Goan Beef Stew is something of a misleading name, as it’s a trilogy of 3 meats. Beef, Pork and Chicken. Since cold weather calls for a bowl of hot stew, one thing I can say for sure it’s not a typical American stew. It has a great balance of spice and flavors without one overpowering the other and if you like Indian foods that are not too spicy then this should definitely be on your list.
While researching for the recipe I found out that my mother and mother-in-law had two different variations on the same recipe and checking online I realized every household has their own version. While there are in total of 4 variations I am sharing with you my mother’s recipe of the Goan Beef Stew that I grew up feasting as it is a staple for all feast’s. Feast’s in Goa are special day dedicated to a saint, Mother Mary or Jesus. You can read more here.
Here are a few variation to the recipe:
1. The stew is made with just beef and chicken.
2. All 3 meats including Goan pork sausage is used.
3. Some cases milk is added for a creamy gravy. Do note it may go bad if the food is left out for a long period.
4. Macaroni is added to the stew.
My recipe is using the listed 3 meats and marinating the pork meat with some spices overnight or for at-least a few hours.
1 lbs of beef cut 1/2″ pieces
1 lbs of pork cut 1/2″ pieces
1 lbs of chicken cut 1/2″ pieces
2 tbsp of recheado masala
8 garlic cloves grated
1 1/2 inch of ginger grated
1 large onion chopped finely
8 whole cloves
2 ” cinnamon stick
2 medium russet potatoes diced in 1/2″ cubes
12oz of frozen peas and carrots.
salt to taste
Wash all the meats. Apply salt and 2 tbsp of recheado masala to the pork and marinate for 1-2 hrs or overnight. Add the grated ginger-garlic to the beef and salt. Next apply salt to the chicken and keep aside.
Par boil the potatoes for about 6-8 minutes. Steam the peas and carrots according to the packet instructions. Keep aside.
In a hot pot add oil, cloves and cinnamon till the oil smells. Add the onions and saute till translucent. Next add the beef saute and cook covered for 15 minutes on medium heat and check occasionally.
Next add the pork and chicken and cook for another 30 minutes while checking on the meats. Cook covered, season with salt if required. Once done take of heat.
Heat up another pot and skim the fat from the stew and saute the boiled diced potatoes in the seasoned fat (my mom says it flavors the boiled potatoes) and saute for 3-5 minutes in the same oil. Next add the cooked stew, peas and carrots and saute for another 3-5 minutes till the gravy thickens.
Once’s done add your cooked macaroni now and if required 1/2 cup of cold whole milk and bring it to a quick boil.