Traditional recipes

Beef yogurt stew recipe

Beef yogurt stew recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

Meat cooked slowly in a stew, with creamy yogurt mixed to blend creaminess and delicious rich flavors. 1 hour to cook, and is best served with white rice :)

Glamorgan, Wales, UK

16 people made this

IngredientsServes: 6

  • approx 1kg of yogurt
  • 3 large onions
  • 3 chilli peppers
  • 2 chicken stock cube
  • between 1 - 2 kg beef, cubes
  • 3 cloves of garlic
  • salt to taste
  • pepper to taste
  • 1 cup fresh chopped parsley

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Lightly fry onions on low heat (sweat them, don't make them brown)
  2. add your chopped meat and seal it.
  3. add enough water to cover the meat
  4. add your stock cubes, chopped garlic, and chopped fresh hot chilli peppers
  5. leave the meat cook on low - medium heat until meat fully cooked and very tender. add salt to taste, and add some black pepper too.
  6. add yogurt, and highly recommend using a hand blender to mix it all through. Using a hand blender will make it creamy, though keep blender to bottom of pan to avoid meat being churned up.
  7. Once the yogurt is blended through, add your finely chopped parsley to the yogurt stew and with a wooden spoon mix it through.
  8. Enjoy this with rice! its best with boiled rice though you can try with different types. I would recommend using Beef as its the best meat, and preferably off the bone is always the best!
  9. Last tip, once you've added the parsley keep the heat on low, don't overheat as it causes the yogurt to curdle, so keep it low heat, and enjoy! :)

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Easy Instant Pot Pakistani Beef Curry (Stew)

This Instant Pot Pakistani Beef Curry, or stew, is an easy Pakistani beef recipe in which boneless beef stew meat is cooked alongside onions, yogurt, and whole spices. The best part? It’s a dump-and-go recipe with only 10 minutes of prep work before it starts cooking!

“This recipe is nothing short of amazing. There are literally indescribable flavors in every bite. Plus, the recipe layout is straightforward and simple to follow.”



  • 8 tablespoons vegetable oil
  • 20 whole black peppercorns
  • 6 whole cloves
  • 2 whole bay leaves
  • 6 whole cardamom pods
  • 2 medium onions (chopped fine)
  • 6 cloves garlic (chopped fine)
  • 1 ginger root (1-inch cube, chopped fine)
  • 2 pounds beef (cubed, 1 inch)
  • 1 teaspoon cumin seed
  • Optional: 1/2 teaspoon cayenne
  • 1 teaspoon coriander seed (ground)
  • 2 teaspoons salt
  • 5 tablespoons yogurt (beaten)
  • 2 pounds chopped spinach (fresh or frozen)
  • For the garam masala:
  • 1 teaspoon cardamom (seeds only)
  • 1/2 cup whole black peppercorns
  • 1/3 cup cumin seed
  • 1/4 cup coriander seed
  • 3 each cinnamon stick (3 inches long)
  • 6 cloves

Related Video

This is my go to stew recipe and it is divine. I've been making it since it first appeared in the magazine in 2002. I have not tweaked the recipe and as others have stated, make with the horseradish mashed potatoes. I serve it in pasta bowls over the potatoes and it is comfort food at it's best. I have served this numerous times at dinner parties and with a salad and some bread and good red wine-you cannot go wrong!

Used half the beef and full amount of sauce because we love gravy. Did simmer it about an hour longer. The wine was a little stronger than my husband likes so next time I'll add it all in the beginning so it has time to cook off. Over all it is good recipe.

This is a great recipe, one my mother used for years and now I prepare it. The original called for serving with the horseradish mashed potatoes which is a winner.

This is my "go to" beef stew recipe. The hoisin takes it to another level, turning the sauce into something special instead of just gravy. I serve it with horseradish mashed potatoes (I think that is what the original recipe in Bon Appetit paired with it) and that also enhances the meal. I like the idea of adding some frozen, thawed peas for some color.

I have just made this stew, the aroma in my kitchen, divine. Cant wait to eat it I am going to serve it over pasta, so I am not going to thicken it.. Will definitely make it again . Love the Hoisin, just that added "Wow" factor

This is the best beef stew I have ever tasted. So good I make it for company and they always ask for the recipe.

I have made the recipe for a while. Love it. Never change a thing. Was wondering if I could make it with chicken, shorten the cooking time. any suggestions?

I have made this recipe many times over exactly as shown. It has always gotten raves. it's just delicious! 4 forks here!

I've been making this recipe as written for several years. The hoisin sauce gives it a nice depth of flavor. I serve it over mashed potatoes..delicious! I wouldn't change a thing, no tweeking needed.

Yummy. the hoisin sauce is a nice touch. It's a little sweet, but nothing crazy. I ended up with the onions mixed in with the beef and can't imagine that it made much of a difference. Served over mashed potatoes and it was delicious.

I wish I had read more reviews beforehand, I thought it was a little too sweet like many others so if I make it again I'll cut down the hoisin. I made horseradish mashed potatoes with it and I think it helped balance that out a bit. We simmered 30 minutes longer before adding the carrots and the meat was very tender.

Before adding the 2nd cup of red wine I did not care for the taste of this stew - but the additional red wine and simmering time mellowed the flavors and it came together nicely. Iɽ make this again. I made it as written with two exceptions - I cooked the onions separately, and I added some potatoes. Otherwise, the times worked out and the ingredients pulled together and I ended up with good comfort food.

Good recipe. The beef was tender and the carrots were a nice touch.

Hoisin sauce has 1000mg sodium per 1 or 2 tablespoons so I only used 2 tablespoons.Also added 1 chopped large diakon. At the end I added 1 cup thawed peas and 1 pound sliced/cooked mushrooms. Other additions were 2 chopped cloves garlic at the end of the onion cooking and 1 tablespoon tomato paste. Will make this again.

This stew is really tasty, but takes a long time to get the beef tender enough. I think daikon or turnip would be good with the carrots too. We served it over fresh pappardelle pasta, and everyone loved it!

As suggested by a previous reviewer, I did a slow cooker version. I used all the hoisin sauce, drained the tomatoes before putting them in the slow cooked, and cut the red wine by one third. I also dredged the beef in flour before browning it. Eight hours on low overnight. What an amazing aroma to wake up to! Results were wonderful. Plenty of liquid, and dredging the beef in flour made the gravy thicker, which I prefer. Hoisin really makes the recipe special and different, without being overwhelming or too sweet. My guests LOVED it.

Delicious! We add diced garlic with onion and serve over extra broad egg noodles. This dish is always a hit.. Good comfort food.

Absolutely delicious. I serve with homemade mashed potatoes. Definitely a crowd pleaser.

this is a quick, and no mess up, 1 pot stew. We even let it simmer for a few hours at the end, the meat just fell off apart.. YUMMY!

This is my favorite "go-to", crowd pleasing recipe that has never let me down. I have used it since it first appeared in Bon Appetite so many times I have lost count. It has gotten to the point that I actually have extra copies of the recipe available to hand out, my guests love it so much. My family always asks for it when we are together for Christmas Eve. The magazine also included a wonderful recipe for garlic mashed potatoes with horseradish that goes perfectly. Track that recipe down. I have doubled and even tripled the recipe and have never had any problems with consistency. The beef is always tender and there is such a richness in the gravy/broth from the Hoisin sauce I wish I had some for dinner tonight as we in the middle of a snow storm and it would be just the right comfort food. I make it the day before so to enhance the flavors plus to free me up in the kitchen the night of the event.

Irish Beef Stew

“While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy’s Irish Pub on Grand Cayman,” writes Regina Stewart of Acworth, Georgia. “We travel a lot and have enjoyed many good Irish stews, but the pub’s rendition is the best ever.”

  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons (1/4 stick) butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots
  • 2 tablespoons chopped fresh parsley
  1. Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
  2. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

“While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy’s Irish Pub on Grand Cayman,” writes Regina Stewart of Acworth, Georgia. “We travel a lot and have enjoyed many good Irish stews, but the pub’s rendition is the best ever.”

Steps to Prepare Ultimate Crockpot Beef Stew

Hello everybody, welcome to our recipe page, If you’re looking for recipes idea to cook today, look no further! We provide you only the best Crockpot Beef Stew recipe here. We also have wide variety of recipes to try.

Before you jump to Crockpot Beef Stew recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

We all know that eating healthy foods can help us feel better in our bodies. We are likely to feel way less gross when we increase our intake of healthy foods and decrease our consumption of junk foods. A salad helps us feel much better than a piece of pizza (physically in any case). This is usually a problem, however, when it comes to eating between meals. Shopping for snacks can be a difficult task because you have so many options. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.

One of the most popular snacks is low fat yogurt. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a treat, however, yogurt is one of the very best things you are able to reach for. Along with calcium, it really is a good supplier of protein and vitamin B. Yogurt is typically eaten to help maintain the digestive system since it is so easily digestible by most people. Try including some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. It’s an uncomplicated way to lessen sugar while still enjoying a yummy snack.

You don’t have to look far to find a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to crockpot beef stew recipe. To cook crockpot beef stew you only need 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Crockpot Beef Stew:

  1. Prepare 1 tsp of worcestershire sauce.
  2. Take 4 tsp of minced garlic.
  3. You need 1 of bayleaf.
  4. Get 1 tbsp of salt.
  5. You need 1 tbsp of minced onion flakes.
  6. Provide 1 tsp of sugar.
  7. Get 1/2 tsp of paprika.
  8. You need 1/4 tsp of pepper.
  9. Use 1/8 tsp of allspice.
  10. Prepare 1 can of 14.5 ounce sliced carrots.
  11. You need 3 tbsp of flour.
  12. Provide 1/3 cup of cold water.
  13. Provide 2 lb of beef stew meat cubed.
  14. Take 2 cup of water.
  15. Provide 3 can of 29 ounce whole new potatoes, cut into bite sized pieces.

Steps to make Crockpot Beef Stew:

  1. Combine beef, spices, and 2 cups water and stir..
  2. Place potatoes and carrots on top..
  3. Cook on low 8 hours for the meat to be the most tender..
  4. Prior to serving, mix together flour and 1/3rd cup cold water, then add to thicken the gravy..

If you have a crock pot, you can make a delicious, hearty beef and vegetable stew that tastes like you put hours of effort into it. All you have to do is throw stew meat, chopped veggies, spices and broth. Easy Crockpot Beef Stew Recipe. by PaleoHacks Team. With fresh stew meat and lots of chopped veggies, this filling stew will warm you from the inside out. This beer and horseradish beef stew is the definition of pure comfort food!

If you find this Crockpot Beef Stew recipe helpful please share it to your friends or family, thank you and good luck.

Cauliflower and Beef stew with Yogurt Sauce

2 teaspoon olive oil, divided
2 pound boneless beef chuck roast, cut into 2 inch pieces
1 cup chopped onion
12 teaspoon of each ground: cardamom, cumin, coriander, black pepper, all spices
3-4 bay leaves
1 stick cinnamon

whole cauliflower head, cut into large floret
vegetable oil for deep-frying the cauliflower

1 container 32 oz (2 lb) yogurt, all fat, sour is the perfect.
1 tablespoon corn starch
12 teaspoon cardamom
2 tablespoon minced garlic
coriander leaves, minced or ground dried coriander seeds
salt and pepper

Season the meat pieces with ground spices like:black pepper, cardamom, coriander, cumin, don’t add salt at this time, it will toughen the meat, the salt will be added after cooking the meat.
In a pressure cooker, heat 1 tablespoon oil over medium heat, saute the beef pieces, this process is important it’s not only give the meat extra flavor but also help trap all the juices inside the meat and this will end with very tender meat after cooking. Add the onion and saute for 2-3 min. Add cinnamon sticks, bay leaves and cover the meat entirely with water. Close pressure cooker cover securely.
Cook for 20-30 minutes at highest pressure at the beginning, then lower the heat to medium.
Strain meat broth and keep aside for future use (It is a good idea to use meat broth instead of water when cooking rice). Throw cinnamon sticks, bay leaves and reserve meat cubes.

For the cauliflower:
heat the oil in the deep fryer, wok, or large sauce pan, drop in the cauliflower floret, a few floret at a time and deep-fry to golden brown, turning the floret in the oil so they cook evenly, all will take 5 min. Remove with the skimmer or slotted spoon and drain on kitchen paper towels. Sprinkle with salt, pepper and cumin.

For the yogurt sauce:
In another cooking pot, add the yogurt, dissolve the corn starch with 14 cup cold water the add it with the yogurt in the pot. Whisk into a thin yogurt, beat until smooth, in most of the time I use the immersion blender, it makes the process more easier. Place pot on medium heat, stir continuously with big spoon in one direction, bring to boil (you will see the bubble on the top while string), lower the heat and continue stirring until the yogurt is thick and creamy. It is important to stir continuously for the yogurt not to stick to the pan, and to help thicken and prevent it from getting grainy taste.

To finish the recipe:
Fold in the meat pieces, the cauliflower and some of the meat juices or stock, one cup at a time, stir to adjust the thickness of the yogurt, add some more once it need it.
Heat 1 tablespoon olive oil or ghee in a small skillet add the minced garlic and coriander, sauté for 1 min on low heat.
Stir the garlic coriander mixer into the simmering yogurt, adjust the taste add salt and some more cardamom if you like it. Allow to simmer for five minutes before removing from heat.
Serve hot with rice pilaf, of vermicelli rice.


Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning and salt in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.

Bake in 350ºF oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160°F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl.

Season with salt, as desired.

Let stand 10 minutes cut into slices.

Serve with cucumber-yogurt sauce.

This recipe can be made in a 6-quart electric pressure cooker.

Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon dried Greek seasoning and salt in a large bowl, mixing lightly but thoroughly.

Pour 3/4 cup water into pressure cooker set pressure cooker rack in water.

To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife.

Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes.

Lower the meatloaf with the sling onto the pressure cooker rack.

Close and lock pressure cooker lid. Use beef, stew or high pressure setting on pressure cooker program 25 minutes on pressure cooker timer.

Let the meatloaf stand in pressure cooker for 10 minutes.

Continue as directed in Step 3 to prepare Cucumber-Yogurt Sauce.

Use quick-release feature to release pressure carefully remove lid.

Using foil sling, transfer meatloaf to cutting board remove foil and cut meatloaf into 8 slices.

Serve with Cucumber-Yogurt Sauce. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

4 hours on high, 8 hours on low (20 minutes active)

To make this dish even easier, you can prep it up to the step of layering all of the ingredients in the slow cooker, then refrigerate it overnight. In the morning, just pop the slow cooker insert into the cooker and walk away.

1-1/2 pounds lean ground beef (93 percent or leaner)

1 large yellow onion, diced

3 cloves garlic, minced or pressed

1 tablespoon chili powder

1 teaspoon smoked or sweet paprika

28-ounce can diced tomatoes

12-ounce bottle light beer

1 cup prepared tomato salsa (mild or hot)

15-ounce can black beans, drained and rinsed

15-ounce can chickpeas, drained and rinsed

1 cup frozen corn (do not thaw)

1 cup frozen chopped spinach (do not thaw)

Kosher salt and ground black pepper

Crushed baked tortilla chips

Low-fat plain Greek yogurt

Shredded reduced-fat cheddar cheese

In a large saute pan over medium-high, heat the oil. Add the beef and cook until browned, 6 to 8 minutes. Spoon the beef into a slow cooker, then layer the remaining ingredients (except the lime juice, salt and pepper) over it. Cook on high for 4 hours or 7 to 8 hours on low. Stir in the lime juice, then season with salt and pepper. Serve with optional toppings.

  • 2 to 2 ½ pounds stew cut beef or boneless beef chuck cut into 1½-inch chunks
  • 3 large cloves garlic, minced
  • 3 Tablespoon minced fresh ginger (about 3” knob)
  • 2 ½ tsp Chinese five-spice powder
  • 1 ½ tsp brown sugar
  • 1 tsp ground black pepper
  • 3 Tablespoon fish sauce
  • 3 Tablespoon canola oil
  • 1 medium yellow onion, finely chopped
  • 3 Tablespoon tomato paste
  • 3 stalks lemongrass cut into 3-inch lengths
  • 2 whole star anise
  • 3 cups of coconut juice (or coconut water)
  • 3 cups of water
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 large potatoes, peeled and cut into 1-inch chunks
  • ¼ cup coarsely chopped fresh cilantro leaves or Thai basil
  • French bread or rice noodles (cooked according package directions)

In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper.

In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes.

In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch.

Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes.

Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water.

Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart.

Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed.

To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).

Beef yogurt stew recipe - Recipes

This recipe is FANTASTIC! I mean it!

Usually the beef korma is something we order from an Afghan restaurant and we just love it but this recipe came so close in flavour that I would just make it all the time from now on!

If you've got a pressure cooker by all means use it, or even a slow cooker because the meat is going to need some cooking to tenderize. I cooked mine in a pot on the stove for about 5 hours.
Also it sat in the fridge for two days or so and developed even more flavour.

2 whole tomatoes (from can or fresh with skin removed by quick blanching in hot water)

Cut the tomatoes finely with a knife.

1. First I started with a pot and butter, heat the butter and add a drop of oil and once it's hot adding all the stewing beef to brown on all sides. Don't be afraid just let it brown until you see brown bits on the bottom of the pan.

2. Remove the beef onto a plate.

3. Add some more oil if necessary to the pot and then onions and sautee until they look clear on medium (keep an eye on it, I burnt the first batch!)

4. Next to go in is the spices and they toast for a few seconds, then the fresh garlic and ginger (lots of!)

6. Add the chopped tomato and some liquid to cook. Simmer and let cook until meat is tender.

Cover the meat with water to cook, as it dries up keep adding more water until the meat is cooked. once it flakes apart if you touch it with a fork it means it's done.

I didn't have tomato paste but it turned out just great, also I used a little extra yogurt (double!) and added chopped cilantro 30 mins towards the end of the cooking time because I like my herbs to be "fresher" but not sure how the cilantro in the beginning affects the curry so maybe next time I'll add some in the beginning and end.

Served with little homemade naan breads.

A little yeast, a tbsp of yogurt, flour, salt, water and melted butter. Then they're garnished with sesame seeds and black seeds (Nigella seeds/kalonji/onion seed) before baking on 500 F for a few seconds.

This recipe for the bread was made up, it's not precise so I didn't list the amounts, if you're into bread making like me you'll just throw something together and know how to go by feel, what I would do next time is add more butter to make it flakey.

1 tbsp yogurt
1/2 tsp salt

Melted butter - about 3 tbsp

Water to form a dough, just add a few tbsp at a time and knead

Get the yeast going by proofing with a bit of water and the sugar, then add:

Add in the butter and stir until it is all absorbed by the flour and distributed. Then add enough water to form a dough.

Let it rise for 4 hours. Make small balls and let them rise a bit more. Flatten out using knuckles and spread with some melted butter and the seed (or a bit of egg and melted butter)

So if you're in the neighbourhood come by and share this pot of curry or for more curry recipes and info on the 'Cook & share a pot of curry' event click here


How much tomato? How much tomato paste? How much water? How much cilantro? How much flour, yeast, butter, salt, etc for the naan?

The korma looks absolutely perfect. I want to jump up and make this now, but I need to know a bit more about the amounts in the recipe. Thanks!

Also, what kind of beef and how much?

Half a pound of stewing beef. And I've included a bread recipe but it really is a feel and go recipe for me.

I will definitely try this recipe. I want to start protein loading since this is what my gym trainer mentioned when I started a new workout strategy. Thanks for posting!

I still have some lamb in the freezer (I used half of it to make bamya) can I use that for this recipe?

Mandi, I can't see why not :) Go for it!! Lamb might cook faster though so keep an eye on it and as soon as it's tender then you're good to serve.

Thank you for answering!
I'm going to make this recipe tomorrow.

By the way, thank you for your recipes, and practically your northen-iraqi/kurdish recipe's.
I visited sulimani this summer and it's beautifull especially the mountains.

Mandi! You're very welcome!! I hope to add more kurdish recipes in the future. I've never been to Sulimaniya but I heard great things about it and it's fabulous to hear that you've been! :)

Hi Bella, I mad this yesterday and it was delicious! My 2 year old daughter also loved it.

Only my boyfriend didn't really like it. I think because of the corriander so I might leave that out next time.

I'm glad you and your daughter enjoyed it mandi :) Cilantro is definitely an optional igredient, it seems to be one of those that people either love or hate. Feel free to customize the recipe as you wish.

Yesterday I made a spazzatino which is a great recipe to make with stewing meats, just dredge the meat in seasoned flour and brown well then chopped tomato (canned works!) and water letting it cook for a few hours until meat is tender, it is delicious!! I would add onion and celery but I had none, never the less the basic recipe was so delicious served with pasta.

Stewing meat is one of my favourite cuts, it's cheap and gets so tender, it's always a hit :)

This recipe sounds really easy and those are things I always have in my home, so I will definitely try this!
Thank you!

I love stewing meat to, especially lamb when its really tender.

Made this and it was very delicious. Most of my family loved (I have one picky child that just prefers plain rice, lol). It had so much flavor. We garnished with a few pomegranate seeds and more yogurt. I loved the spices in this- thanks- great recipe!