📝 Ingredients & Quantities

Base Ingredients

• Beef Stew Cuts (grass-fed preferred) – 500g
  Substitute: Lamb (more heating), chicken thigh (lighter)

• Water or Bone Broth – 4–5 cups

• Ghee – 1–2 tablespoons
  Substitute: Beef tallow (Vata/Kapha building), coconut oil (Pitta)

Warming Roots (choose 2–3)

• Carrots – 1 cup, cubed

• Parsnips – ¾ cup, cubed

• Turnips – 1 cup, cubed

• Celery root (Celeriac) – ½ cup

• Beetroot – ½ cup (Pitta-friendly)

• Sweet potato – ½ cup (Vata only; avoid for Kapha)

Spices You Will Need

• Fresh Ginger – 1 tablespoon, grated
  Rasa: pungent | Virya: heating | Vipāka: sweet
  Activates Agni, reduces Ama, clears Kapha

• Garlic – 4–5 cloves, crushed
  Rasa: pungent | Virya: heating | Vipāka: pungent
  Improves circulation; enhances digestion of heavy foods

• Onion – 1 medium, chopped
  Rasa: sweet–pungent | Virya: heating | Vipāka: sweet
  Grounds Vata; supports tissue nourishment

• Cumin Seeds – 1 teaspoon
  Rasa: pungent, bitter | Virya: heating | Vipāka: pungent
  Enhances Agni without aggravation

• Coriander Powder – 2 teaspoons
  Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
  Balances Pitta; supports liver & digestion

• Turmeric – 1 teaspoon
  Rasa: bitter, pungent | Virya: heating | Vipāka: pungent
  Anti-inflammatory; prevents ama formation

• Bay Leaf – 1 leaf
  Rasa: astringent-bitter | Virya: heating | Vipāka: pungent
  Aids digestion; clears Kapha stagnation

• Thyme – ½ teaspoon dried
  Rasa: pungent-bitter | Virya: heating | Vipāka: pungent
  Clears coldness; strengthens digestion & lungs

• Rosemary – ½ teaspoon dried
  Rasa: bitter–pungent | Virya: heating | Vipāka: pungent
  Supports circulation; aids protein digestion

• Paprika (sweet or smoked) – ½ teaspoon
  Rasa: pungent | Virya: mildly heating | Vipāka: pungent
  Adds warmth & depth; stimulates circulation

• Black Pepper – ½ teaspoon
  Rasa: pungent | Virya: heating | Vipāka: pungent
  Enhances absorption (yogavāhī)

• Cinnamon Stick – 1 small piece
  Rasa: sweet–pungent | Virya: heating | Vipāka: sweet
  Balances blood sugar; harmonizes Vata

• Fenugreek Powder – 1 pinch (optional)
  Rasa: bitter | Virya: heating | Vipāka: pungent
  Kapha-reducing; supports metabolism

• Hing (Asafoetida) – 1 pinch
  Rasa: pungent | Virya: heating | Vipāka: pungent
  Prevents bloating; essential for Vata digestion

🔥 Method of Preparation

• Heat the ghee in a heavy-bottom pot over low–medium heat.
  Once warm, add the cumin seeds, bay leaf, thyme, and rosemary, allowing them to release their aroma.

• Add the chopped onion and sauté for 2–3 minutes until softened and lightly golden.

• Add the crushed garlic and grated ginger, sautéing for 1 minute until fragrant.
  This step activates their digestive potency and prepares the base for the heavier ingredients.

• Add turmeric, coriander powder, paprika, black pepper, and the cinnamon stick.
  Stir gently so the spices bloom without burning.

• Add the beef pieces, stirring to coat them thoroughly in the spice mixture.
  Allow the beef to sear lightly on all sides; this enhances flavor and improves digestibility.

• Add the selected root vegetables, placing the firmer root vegetables (carrot, parsnip, turnip, celery root) first, and softer options (beet or sweet potato) afterward.

• Pour in 4–5 cups of water or broth, depending on the desired thickness of the stew.

• Bring to a gentle boil, then reduce heat to the lowest setting and simmer for 2–3 hours, or until the beef becomes tender and the root vegetables soften completely.
  If using a slow cooker, cook on low for 6–8 hours.

• Stir occasionally to ensure even cooking and prevent sticking. Add extra water as needed to maintain a rich, soupy consistency.

• Add rock salt during the last 15 minutes of cooking to allow the meat to remain tender.

• Turn off heat and remove the bay leaf and cinnamon stick.
  Allow the stew to rest for 3–5 minutes so the flavors settle.

• Garnish with fresh cilantro or parsley before serving.

• Serve warm, ideally for lunch or early dinner, as a grounding, nourishing, Agni-supportive meal.

⚖️ Dosha Effects

🌿 Vata

• This is excellent for Vata — grounding, warming, stabilizing.

• Add extra ghee.

• Choose sweet potato, carrots, and beets.

🔥 Pitta

• Reduce black pepper, paprika, cinnamon.

• Use cilantro generously.

• Choose cooling vegetables like zucchini or celery root.

🌱 Kapha

• Highly balancing when spices are increased.

• Avoid sweet potato and beets.

• Increase ginger, black pepper, rosemary, and thyme.

• Use minimal ghee.