Pondicherry Assad (Creole Beef Stew)
A dark, caramel-toned Franco-Tamil beef stew, slow braised with roasted spices and vinegar, traditionally eaten with baguette in Puducherry's Creole households.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden spatula
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 380 kcal
Instructions
- 1
Toast the red chillies, coriander seeds, cinnamon and cloves in a dry pan until fragrant. Grind with a little water into a coarse paste.
- 2
Heat coconut oil in a heavy pot. Add the sugar and let it melt to a deep brown.
- 3
Add the onions and fry until dark golden. Stir in the ginger and garlic.
- 4
Add the beef chunks. Fry on high heat until browned on all sides.
- 5
Stir in the ground roasted spice paste. Cook for 5 minutes until the raw smell disappears.
- 6
Add the vinegar and salt. Pour in enough water to cover the meat.
- 7
Cover and simmer gently on low heat for 60–75 minutes, stirring occasionally. Cook until the beef is fork-tender and the gravy is thick and dark.
- 8
Taste and adjust the salt and vinegar. Let the stew rest for 10 minutes before serving.
- 9
Serve hot with slices of baguette for dipping into the gravy.
Chef's tips
Browning the sugar first gives assad (Creole stew) its signature dark colour and depth. Use a heavy pot to keep it from burning. The flavours deepen even more by the next day.
Ingredient substitutions
- beef → mutton
- coconut vinegar → cider vinegar
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop with a splash of water until warmed through.
Common mistakes to avoid
- •Rushing the sugar browning step
- •Not browning the meat properly before adding liquid
Serving suggestions
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