Beef Creole Recipe – Authentic Indian-Style Pressure Cooker Meat

Last Updated on 2 months by Neha Deshmukh

Beef Creole Recipe – Authentic Indian-Style Pressure Cooker Meat

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, flavorful meal that doesn’t take all day to make. This Beef Creole recipe is exactly that – a beautiful blend of Indian-inspired spices and Creole flavors, all cooked up quickly and easily in a pressure cooker. I first stumbled upon a version of this when a friend visiting from New Orleans shared a similar dish, and I’ve been tweaking it ever since to make it my own. It’s become a real family favorite!

Why You’ll Love This Recipe

This Beef Creole isn’t just delicious; it’s practical. It’s perfect for a weeknight dinner, a cozy weekend meal, or even a small gathering. The pressure cooker cuts down on cooking time dramatically, while still delivering incredibly tender, flavorful beef. Plus, the blend of spices is just…wow. It’s warm, comforting, and a little bit exotic – everything you want in a good meal.

Ingredients

Here’s what you’ll need to whip up this amazing Beef Creole:

• 500 gm meat (beef with bones)
• 2 tbsp olive oil
• 2 bay leaf
• 1 tbsp ginger garlic paste
• 1.5 tbsp Creole seasoning
• 2 medium onions
• 1 large tomato
• 1 carrot
• 2 small potatoes
• 2 tbsp tomato paste
• 2 bouillon cubes
• 1 cup water (approximately 240ml)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Creole Seasoning: This is the heart and soul of the dish. You can find pre-made blends, but I highly recommend making your own! A good blend usually includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. Feel free to adjust the cayenne to your spice preference.
• Beef with Bones: Don’t shy away from the bones! They add so much flavor and richness to the gravy. I usually use beef shank or chuck with bones.
• Olive Oil: I love using olive oil for its flavor and health benefits, but any cooking oil with a high smoke point will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your beef a good wash and drain it well.
2. Heat the olive oil in your pressure cooker over medium heat. Toss in the bay leaves and let them sizzle for about a minute – this really wakes up their aroma.
3. Add the beef, ginger garlic paste, and a pinch of salt. Sauté for about 5 minutes, browning the meat on all sides. This step builds a lovely base flavor.
4. Now, add the Creole seasoning, chopped onions, diced tomato, sliced carrot, quartered potatoes, and tomato paste. Stir everything together really well, making sure the meat is nicely coated in all those delicious spices.
5. Crumble in the bouillon cubes and pour in the water. Give it another good stir, and season with salt and pepper to taste. Remember, the bouillon cubes are already salty, so go easy at first!
6. Close the lid of your pressure cooker and cook for 5-6 whistles, or until the beef is fall-off-the-bone tender.
7. Once the pressure has released naturally, open the cooker and give everything a final stir. Serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. If your beef doesn’t all fit comfortably, cook it in batches.
• For a richer gravy, you can add a tablespoon of butter at the end.
• If the gravy is too thin, simmer it uncovered for a few minutes to reduce it.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper or a chopped chili pepper along with the Creole seasoning.
• Slow Cooker Adaptation: Don’t have a pressure cooker? No problem! You can easily adapt this recipe for a slow cooker. Just cook on low for 6-8 hours, or on high for 3-4 hours.
• Regional Creole Variations: My grandmother used to add a dash of Worcestershire sauce for extra depth. Feel free to experiment!
• Bone-in vs. Boneless Beef: While I prefer bone-in for the flavor, you can use boneless beef chuck. You might need to adjust the cooking time slightly.

Serving Suggestions

This Beef Creole is fantastic served with:

• Steaming hot rice (basmati is my go-to!)
• Warm, crusty bread for soaking up all that delicious gravy.
• A side of steamed greens like spinach or kale.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What cut of beef is best for Creole? Beef shank or chuck with bones are ideal, but you can also use stewing beef.
• Can I use a different type of oil? Yes, any cooking oil with a high smoke point will work. Vegetable oil or canola oil are good substitutes.
• What does Creole seasoning typically contain? It’s a blend of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.
• How can I adjust the spice level? Add more or less cayenne pepper to the Creole seasoning.
• Can this be made ahead of time? Absolutely! You can prepare all the ingredients the day before and store them in the fridge. Then, just finish cooking it when you’re ready to eat.

Enjoy! I really hope you give this Beef Creole recipe a try. Let me know what you think in the comments below. Happy cooking!