Super Power Pakistani Beef, Vegetable, and Congee Stew

This recipe makes a very large pot of stew. You can make it and freeze it in 32 ounce containers
so it’s ready to eat after the birth. You will need to have your Ayurvedic Bone Broth pre-made for
this recipe. You will also be making a batch of congee (or using leftover congee) for this recipe.

Recipe Ingredients--

For the Stew

2 lb stewing beef, cut into cubes
1-2 Tbsp olive oil

Ayurvedic Beef Broth (8 cups)- recipe in Post-Birth Recovery Meal Plan

¼ cup Ghee
1 onion
5 cloves of garlic, pureed
1 ½ to 2 inch piece of ginger, peeled and pureed
1 ½ tsp each: cumin, coriander, paprika, turmeric
½ tsp garam masala
¼ tsp black pepper
1 ½ tsp celtic sea salt
3 carrots, peeled and cut into 2”” chunks
½ butternut squash or pumpkin, cut into 2” cubes, (about 2 cups)
4 red potatoes, or 15 small round potatoes cut in half small potatoes, (about 2 ½ cups worth)
½ lb mushrooms, quartered
½ lb green beans, ends trimmed and cut into 2” pieces
3 cups spinach, finely chopped

Chopped Cilantro, garnish

Lime wedges, garnish

For the Congee

16 cups pure water

1 cup organic white basmati rice
¼ - 1/2 cup ghee
1-2 tsp fresh grated ginger
½ tsp black pepper
½-1 tsp turmeric
½-1 tsp crushed coriander (whole seeds crushed or powder)
½-1 tsp cumin seeds
1 clove garlic, chopped
1- 2 tsp celtic sea salt

Recipe Instructions--
 1. Prepare the congee as directed below. Let the rice cook down while you prepare the
stew in the Instant Pot.
2. Put the meat in the instant pot and press the “saute” button. Saute the beef cubes until
they are browned on all sides.
3. Add 2 cups of the broth. Cook on high pressure for 40 minutes.
4. Separately, in a large, wide-bottomed saute pan, saute the onions in ghee on
medium-low heat until they turn golden and translucent, about 15 minutes. Add garlic
and ginger. Cook for 5 minutes. If the pan gets sticky, add a little broth to the mixture and
stir.
5. Add the rest of the spices and saute for about 2 more minutes, if it stickers to the pan,
add about ¼ cup of the broth.
6. Add the salt and pepper.
7. Add the mushrooms and cook for another 5 minutes until they release their juices.
8. Add the carrots, potatoes, and squash, and ½ cup of broth. Cover and cook for 5
minutes.
9. Add the beans/asparagus and cook for another 3 minutes.
10. Poke the vegetables with a fork to make sure they are cooked. If not, cover and simmer
until veggies are cooked.
11. Add the chopped spinach.
12. Release the pressure on the Instant Pot, open it and break the chunks of meat into
bite-sized pieces.
13. Add the vegetable and spice mixture to the instant pot.
14. Stir in 6 cups of congee and cook on low for a couple minutes to assimilate all the
flavors. If you want your stew thin and soupy, add 5 cups of congee, if you want it thicker,
add 7 cups.
15. Add 6 cups of broth and stir. If you want your stew thicker, add 4-5 cups of broth, if you
want it soupier, add 7-8 cups of broth.
16. Serve with a sprinkle of cilantro and squeeze of lime.

Congee Cooking Instructions--

1. Soak rice 8-10 hours (this process is recommended but can be skipped if short on time).
Discard soaking water before cooking.
2. Rinse the rice - pour water over rice and stir, rinse and repeat two more times.
3. Cooking instructions: Bring water, rice and turmeric to a boil in a large wide-bottomed
pot. Reduce heat to simmering without a lid, stirring occasionally for about 45 mins to 1.5
hours, until it’s a thick consistency.
4. Meanwhile, heat ghee on med to med-low. Add the crushed coriander and cumin seeds
and one teaspoon turmeric. Add the black pepper. Cook on med-low heat just until the
cumin seeds release their flavor, don’t let them get too dark (happens quickly). Then take
off of the heat and add in the garlic and fresh grated ginger.
5. Add the ghee with spices to the rice. Add the salt. Top with cilantro.
6. Serve just like this, or top with vegetables and/or broth.
Instant Post Instructions--

Follow the instructions until step 3. Reduce the water to 8 cups instead of 16. Add the water and
rice to the instant pot and pressure cook on high for 25 minutes.

Continue on with step 4, 5 and 6.