Tibetan Beef and Potato Stew
Ingredients
- 3 lb. yukon gold potatoes
- 1 lb. peeled carrots
- Kosher salt, to taste
- 3 tbsp. peanut oil
- 1 tbsp. minced garlic
- 1 tbsp. coarsely ground celery seed
- 3 scallions, cut into 1″ pieces
- 1 lb. beef chuck, cut into 1½” pieces
- Freshly ground black pepper, to taste
- 4 tbsp. unsalted butter
- 2 tsp. peeled, finely chopped fresh ginger
- 1⁄2 tbsp. ground coriander
- 1⁄2 tbsp. ground cumin
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