A hot bowl of stew or soup is always soul-satisfying during the winters. Since stew recipes vary region to region, I thought why not give it a new try. So, try this new recipe of beef and cauliflower stew made in a buttery orange sauce whenever you feel like having a refreshing bowl of stew. All the aromatics are well-balanced with the incredibly tender chunks of the meat and succulent cauliflower florets. This delightful bowl of stew filled with mild tangy flavours of orange and alluring aromas of fresh spices will tickle your taste buds and leave you nothing to be desired in a chilly evening. One can also make it with chicken or lamb if don’t prefer beef. Check this out!

Ingredients:
Beef: 200 gms (Lean slices or chopped in small pieces)
Cauliflower florets: 200 gms (Cut in medium size along with tender stems)
Orange juice: 1 cup (Juice of 2 oranges)
Garlic: 8-10 cloves
Black pepper: 1 teaspoon
Red chilli: 1
Coriander leaves: 2-3 bunches with stems
Butter: 2-3 tablespoons
Water/ stock: 1 cup

Step 1: Marinate the beef with ground black pepper and salt for half an hour. Add garlic, black peppers, red chilli, coriander leaves and a pinch salt in a mortar and grind it coarsely.

Step 2: Heat a wok or pan and add one tablespoon of butter into it. Add the marinated beef and saute for a couple of minutes in medium heat. Once the meat releases its water, cover the lid and let it cook for 10-15 minutes. After 15 minutes, add the cauliflower florets, mix it well and cover it again to cook for another 5-10 minutes.

Step 3: Once the water reduced, add the raw spice paste, salt (as required) and some more butter, saute it for 3-5 minutes in medium heat. Then add the orange juice and a cup of water (or beef stock instead of water), bring it to boil and let it simmer for another 30 minutes in low flame.

Once done, turn the gas off and add some more fresh coriander leaves to garnish. Serve it hot along with some bread or hot steamed rice.

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