Spiced Beef stew

INGREDIENTS:

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups chopped onions
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 1 can (14-1/2 ounces) tomato sauce
• 1 tablespoon garam masala
• 1 cup frozen peas
• 1 cup fat-free half-and-half

METHOD:

Step 1: Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.

Step 2: Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender.

Step 3: Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is tender.

Step 4: Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.

Serve stew with hot cooked basmati rice or naan and lime wedges (optional).

SAFE HANDLING TIPS:

1. Wash hands with soap and water before cooking and always after touching raw meat.
2. Separate raw meat from other foods.
3. Wash all cutting boards, utensils, and dishes after touching raw meat.
4. Do not reuse marinades used on raw foods.
5. Wash all produce prior to use.
6. Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
7. Refrigerate food promptly.