Madagascan · intermediate
Madagascan Beef Shank And Cranberry Bean Stew
A comforting Malagasy home-style stew combining tender braised beef shank with mild cranberry beans in a ginger and tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 02
Season beef shank cubes with salt and black pepper, then sear in batches for 5 minutes until browned on all sides; transfer to a plate.
- 03
Sauté diced yellow onion, grated ginger, and minced garlic in the same pot for 3 minutes until fragrant and softened.
- 04
Stir in diced tomatoes and return the seared beef to the pot, tossing to coat in the aromatic tomato mixture.
- 05
Pour in halal beef stock, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until beef is tender.
- 06
Stir in drained cranberry beans and simmer uncovered for 10 minutes until thick and rich. Serve hot with white rice.
A LITTLE KITCHEN KNOW-HOW
Searing and Low-Simmer Braising
Browning meat at high temperatures creates rich color and depth before slowly simmering in liquid to break down tough fibers into tenderness.
Notes from the kitchen
- Browning the beef shank thoroughly creates a deep savory foundation for the broth.
- If cranberry beans are unavailable, borlotti or pinto beans work as an excellent alternative.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.