Bhutanese Beef with Radish and Mushroom Stew
A hearty and warming stew featuring tender beef, earthy mushrooms, and crisp radish in a flavorful broth, often spiced with local peppercorns.
🧂 Ingredients
- 1 lb Boneless beef chuck(cubed)
- 8 tbsp Unsalted butter
- 1 Onion(chopped)
- 0.5 cup Water
- 1 tsp Salt(or to taste)
- 2 Jalapeno chilies(seeded and julienned)
- 1.33 cup Oyster mushrooms(trimmed and cut into bite-size pieces)
- 0.75 inch Fresh ginger(peeled and chopped)
- 1 dash Black pepper(freshly ground)
- 1 cup White radish(cubed)
- 4 cloves Garlic(minced)
- 1 Leek(white and light green parts only, sliced)
- 0.5 tsp Szechuan peppercorns(crushed (optional))
👨🍳 Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the cubed beef to the pot and stir to combine with the onion. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender.
- 3
Add the julienned jalapeno chilies, mushrooms, chopped ginger, Szechuan peppercorns (if using), white radish, minced garlic, sliced leek, and black pepper to the pot. Stir well.
- 4
Cover and continue to simmer for another 15-20 minutes, or until the radish is tender and the flavors have melded.
- 5
Season with salt to taste. Serve hot, traditionally with Bhutanese red rice.
💡 Pro Tips
- ✓For a spicier stew, leave some seeds in the jalapenos or add more chilies.
- ✓If you can find Szechuan peppercorns, they add a unique tingly flavor characteristic of Bhutanese cuisine.
- ✓Ensure the beef is simmered until very tender for the best texture.
🔄 Variations
- Add other root vegetables like potatoes or carrots along with the radish.
- A splash of beef stock can be used instead of water for a richer broth.
- Serve with a side of Ezay (Bhutanese chili salad) for an extra kick.