Spiced Tibetan Yak Meat Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A warming stew featuring tender chunks of yak meat simmered with root vegetables and Tibetan spices, perfect for high-altitude comfort food. This Asian-inspired beef recipe, ready in about 130 minutes, pairs yak meat or beef stew meat, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes yak meat or beef stew meat
• 2 tbsp vegetable oil
• 1 large, chopped onion
• 4, minced garlic cloves
• 2 tbsp, grated ginger
• 2 medium, peeled and chopped carrots
• 2 medium, peeled and diced potatoes
• 1 medium, peeled and chopped turnip
• 2 tbsp tomato paste
• 4 cups water or beef broth
• 2 tbsp soy sauce
• 1 tbsp Tibetan spice blend or garam masala
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs yak meat cubes and brown on all sides, about 6-8 minutes.
2. Step 2: Add 1 large chopped onion, 4 minced garlic cloves, and 2 tbsp grated ginger to the pot. Sauté for 4 minutes until fragrant and onions are translucent.
3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp Tibetan spice blend or garam masala, cooking for 2 minutes to toast the spices.
4. Step 4: Add 2 chopped carrots, 2 diced potatoes, and 1 chopped turnip, stirring to combine.
5. Step 5: Pour in 4 cups water or beef broth and 2 tbsp soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until meat is tender and vegetables are soft.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, adjusting to taste.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve hot with steamed rice or tsampa.