Soup: Ian's Beef Stew

2 cinnamon sticks

6 black cardamom pods, optional

6 to 8 cloves

3 to 4 bay leaves

1/4 tsp. black peppercorns

several dried red chilies, optional

1 large onion, diced

3 to 4 stalks celery

1 1/2 lbs. beef cubes

1 tsp. salt or to taste

2 to 4 c. beef broth or water

3 to 4 c. tomatoes

3 medium potatoes, cubed

1/2 bag baby carrots, green beans, and peas

Heat 2 tablespoons oil and add cinnamon sticks, cardamom pods (can be bought at Patel Brothers in Kenny Center), cloves, bay leaves, black peppercorns, and red chilies.  Fry briefly at medium high.  Add onion and celery and fry until tender and lightly browned.  Add beef cubes and salt and brown.  Add beef broth or water and simmer until beef is tender (pressure cook 15 minutes).  Add green beans and peas and simmer until tender.  I like to serve in a bowl with a spoonful of cooked rice on top.

Recipe Note: My cousin, Ian, who died in a fire a few years ago created this recipe.  It is quite simple but very flavorful and nutritious.  While growing up in India, every Christmas that we were able to, we visited this cousin's family.  He came to the U.S. a few years before I did and settled in Indianapolis.  He loved to eat as well as cook.

Ajay Massey

From the Kitchens of CMC

Columbus Mennonite Church

2004