Shourpa (uyghur Beef Stew)

Shourpa is a hearty and flavorful beef stew that originates from the Xinjiang (Uyghur) cuisine. This dish is known for its rich and aromatic broth, tender chunks of beef, and a variety of vegetables and spices.

Halal Main Course Xinjiang (Uyghur) Beef Stew Xinjiang Cuisine Uyghur Recipe
Shourpa (uyghur Beef Stew)

Ingredients

  • 2 lbs beef stew meat, cut into chunks
  • 2 onions, chopped
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 1 bell pepper, diced
  • 4 tomatoes, chopped
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 8 cups beef or vegetable broth
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
  2. Add the beef stew meat to the pot and brown on all sides.
  3. Stir in the ground cumin, coriander, paprika, black pepper, and salt. Cook for a few minutes to toast the spices.
  4. Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour.
  5. Add the carrots, potatoes, bell pepper, and tomatoes to the pot. Simmer for an additional 30 minutes or until the vegetables are tender.
  6. Adjust the seasoning if needed and serve the shourpa hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
15g
Carbohydrates
30g

Supplies

Large pot Knife Cutting board Grater Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Shourpa is traditionally served with flatbread or steamed rice.

Tips & tricks

For a richer flavor, you can brown the beef stew meat in batches before adding it to the pot.

Cost

$20