Spiced Tibetan Yak Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A slow-simmered yak meat stew infused with warming Tibetan spices and hearty root vegetables, perfect for high-altitude comfort. This Asian-inspired beef recipe, ready in about 140 minutes, pairs yak meat, cubed, carrots, peeled and chopped, potatoes, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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

• 500 g yak meat, cubed
• 2 medium (about 200 g) carrots, peeled and chopped
• 2 medium (about 300 g) potatoes, peeled and cubed
• 1 large (about 150 g) onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp vegetable oil
• 4 cups water or broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried red chili flakes
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 500 g cubed yak meat and brown on all sides for 6-8 minutes, stirring occasionally.
2. Step 2: Add 1 large diced onion (about 150 g), 3 minced garlic cloves, and 1 tbsp minced ginger to the pot. Sauté for 4-5 minutes until fragrant and softened.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp dried red chili flakes. Cook for 1 minute until spices release their aroma.
4. Step 4: Add 2 medium peeled and chopped carrots (about 200 g) and 2 medium peeled and cubed potatoes (about 300 g) to the pot. Pour in 4 cups water or broth, stirring to combine.
5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until meat is tender and vegetables are cooked through.
6. Step 6: Taste and adjust seasoning if necessary before serving hot with steamed rice or bread.