Instructions

Step 1 Heat oil in a large pan over medium heat and sauté the chopped onion until soft and translucent.
Step 2 Add garlic and ginger, cooking for 1 minute until fragrant.
Step 3 Add the beef cubes and cook until browned on all sides.
Step 4 Stir in paprika, cumin, turmeric, chili powder, salt, and black pepper, mixing well to coat the beef.
Step 5 Add tomato paste and diced tomatoes, stirring to combine.
Step 6 Pour in beef broth and bring to a simmer.
Step 7 Cover and cook on low heat for 25–30 minutes until the beef is tender and the sauce thickens.
Step 8 Stir in fresh cilantro and adjust seasoning if needed.
Step 9 Warm the flatbreads in a pan or oven until soft and slightly golden.
Step 10 Serve the beef stew hot with flatbread on the side or folded alongside.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef gently on the stovetop or microwave, adding a splash of water or broth if needed. Flatbread can be reheated in a pan for best texture. The beef stew can also be frozen for up to 2 months.