Instructions: 1. Pat beef dry on paper towels. Heat oil in large Dutch oven over high heat. Add half the beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with remaining beef and set aside. Drain oil.

2. Heat oven to 350 F. Melt butter in Dutch oven over medium heat. Add onions, garlic, ginger and jalapeno. Cook, stirring occasionally, until lightly browned, about 10 to 15 minutes. Add coriander, cumin, turmeric, salt and pepper and cook 2 minutes. Add beef, tomatoes with liquid and 2 cups water; bring to a boil. Cover and bake 1 1/2 hours or until beef is tender.

3. Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large saucepan. Add cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil. Cook until tender, 10 to 15 minutes. Drain and add to vegetables.

4. Add vegetables and peas to Dutch oven. Cover and bake until heated through, about 10 minutes. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350 F. oven 20 minutes.)

Makes 8 servings.

NOTES : Weve come up with a special curry blend for this aromatic stew, packed with spices and veggies. Try it with lamb, too.

Prep time: 40
minutes ;

Baking Time: 1 hour 40 minutes ; Degree of difficulty: Easy

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