Step 1

Whisk ⅓ cup plain whole-milk Greek yogurt, 1 Tbsp. plus 1 tsp. freshly ground pepper, half of one 2" piece ginger, peeled, finely chopped, 2 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Add 2 lb. boneless beef chuck roast, cut into 1" pieces, and toss to coat. Let sit at room temperature at least 20 minutes.

Step 2

Heat ⅓ cup vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches and adding more oil between batches if needed, cook beef until browned on 2 sides, about 5 minutes per side. Transfer to a plate.

Step 3

Reduce heat to medium and add remaining ⅓ cup vegetable oil to pot. Cook 2 medium onions, quartered, thinly sliced, 1 jalapeño, finely chopped, and remaining half of one 2" piece ginger, peeled, finely chopped, and 4 garlic cloves, finely chopped, stirring occasionally, until onions are translucent and beginning to brown around the edges, 6–8 minutes. Add 2 Tbsp. ground coriander, 1 Tbsp. garam masala, 1 tsp. cumin seeds, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; stir to combine. Cook, stirring occasionally, until onions are deep golden brown, 12–15 minutes.

Step 4

Return beef to pot along with any juices that have accumulated on plate. Pour in 3 cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until beef is tender and liquid is reduced by half, 1½–2 hours.

Step 5

Uncover pot and stir in 4 oz. snow peas, trimmed, and 4 oz. sugar snap peas, trimmed. Cook, stirring occasionally, until peas are bright green and tender, about 5 minutes. Remove from heat. Taste and add more salt if needed.

Step 6

Divide stew among bowls; top with cilantro leaves. Serve with steamed rice alongside.Do ahead: Beef can be marinated 1 day ahead; cover and chill. Stew (without peas) can be made 3 days ahead. Let cool; cover and chill.