Baked Beef with Yogurt and Black Pepper

Ingredients

2 pounds boneless stewing beef cut into 1½-inch cubes

6 TBSP vegetable oil

1¼ cup SCD plain yogurt, lightly beaten

3 medium onions

6 cloves garlic, peeled and minced

½ tsp dried ginger

⅛-½ tsp cayenne pepper

1 TBSP paprika

2 tsp salt

½ tsp black pepper

900 grams boneless stewing beef cut into 3.8-cm cubes

6 TBSP (90 ml) vegetable oil

300 ml SCD plain yogurt, lightly beaten

3 medium onions

6 cloves garlic, peeled and minced

½ tsp (2.5 ml) dried ginger

⅛-½ (0.625- 2.5 ml) tsp cayenne pepper

1 TBSP (15 ml) paprika

2 tsp (10 ml) salt

½ tsp (2.5 ml) black pepper

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Preheat oven to 350°F (180°C).
Heat the oil in a wide flameproof casserole type pot over a medium high flame.
When hot, put in as many meat pieces as the pot will hold easily in a single layer.
Brown the meat on all sides and set aside in a deep plate.
Brown all meat this way and then remove.
Put the onions and garlic in the same pot and turn heat to medium.
Stir fry the onions and garlic for about 10 minutes or until browned.
Add the meat and juices as well as the ginger, cayenne, paprika, salt and pepper.
Stir for a minute.
Now add the yogurt and bring to a simmer.
Cover tightly, first with aluminum foil and then the lid to the pot.
Bake in the oven for 1½ hours.
If the meat is not tender after this time, add ½-cup (118 ml) boiling water, cover tightly, and bake another 20-30 minutes.
Stir before serving.