French–Indian Fusion Beef Stew

Bœuf Masala à la Française

By, Daniel Moran

Servings: 4-6

Cook Time: 4-6 hours (slow cooker) + 30 minutes (stovetop)

US Wellness Meats Ingredient List: Beef Top Round Steak – 1.25lbs (cut into 1-inch cubes) 

 For the Marinade: 

– 2 lbs. @uswellnessmeats beef top round steak, (cut into 1-inch cubes) Add to Cart

– 1 tbsp garam masala

– 1 tsp ground turmeric

– 1 tsp ground cumin

– 1 tsp ground coriander

– ½ tsp smoked paprika (or chili powder for heat)

– 1 tsp kosher salt

– ½ tsp black pepper

– 1 tbsp grated fresh ginger

– 3 cloves garlic, minced

– 2 tbsp olive oil or plain yogurt (optional, for tenderness)

For the Stew:

– 2 tbsp olive oil

– 1 large onion, diced

– 1 cup okra, trimmed and cut into 1-inch pieces

– 2 carrots, peeled and diced

– 2 stalks celery, diced

– 1 cup green beans, trimmed and cut into 2-inch pieces

– 1 cup cherry or grape tomatoes, halved

– 1 cup crushed peeled tomatoes

– 2 tbsp soy sauce

– 4 cloves garlic, minced

– 2 bay leaves

– 1 tsp black pepper

– 2 tsp beef base (or bouillon)

– 4 cups water (add more as needed)

– ½ cup red wine

– 2 tbsp all-purpose flour

– ¼ lb button mushrooms, quartered

– 1 medium zucchini, sliced

Instructions:

1. Marinate the Beef: In a bowl, combine marinade ingredients. Add beef cubes and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
2. Sear Onions and Beef: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté onions until golden brown. Add the marinated beef cubes to the skillet with the onions and cook until the beef is browned on all sides.
3. Transfer to Crock Pot: Add the browned beef and onions to the crock pot. Then add okra, carrots, celery, green beans, cherry tomatoes, crushed tomatoes, soy sauce, garlic, bay leaves, black pepper, beef base, and water to the crock pot.
4. Deglaze and Make Roux: In the same skillet, deglaze with red wine, scraping browned bits. Reduce wine by half. Whisk in flour to make a smooth roux. Cook 2-3 minutes, stirring constantly. Set aside.
5. Slow Cook: Cook the crock pot on HIGH until gently boiling. Reduce heat to LOW and cook for 4-6 hours or until beef is tender.
6. Finish and Thicken: Stir the roux into the stew. Cook for an additional 20-40 minutes to thicken, Roux is cooked in.
7. Add mushrooms and zucchini during the last 10 minutes of cooking.

*Tips and Variations:*

– For added depth, use a mixture of beef broth and red wine for the liquid base.

– Serve with crusty bread or over basmati rice.

– Adjust the amount of chili powder or paprika to suit your desired level of heat.

A heartfelt thank you to Daniel Moran for sharing this inspired dish that beautifully bridges classic French comfort with the warmth and spice of Indian cuisine. This recipe takes our grass-fed beef to new heights, layering bold masala flavors with the slow-simmered depth of a traditional stew. The result is rich, aromatic, and deeply satisfying — the kind of meal that lingers in both flavor and memory.

We’re so grateful for creative home chefs like Daniel who bring such vibrant imagination to the table. For more delicious recipes, kitchen inspiration, and stories from our community, visit our Discover Blog today.