How to Cook Beef Stew African Way
African Beefiness Stew (West African mode)
African beefiness stew – a mouth-watering stew cooked in a alloy of lycopersicon esculentum, peppers, and herbs. This African beef stew is tasty, savory and spicy. It makes my kitchen odor glorious, and everyone loves it! Make it once, and you will brand information technology again and once again.
Have time to sear the beef to develop intense season. It is the flavour that will transfer into the gravy giving your taste buds a spicy adventure. Then, simmer this African beefiness stew on low heat until the beef is fork-tender. Just perfect.
Make this delicious beefiness stew a staple especially in the cold months of the year. It is so spicy and inviting; it volition warm you from the inside out. In case, yous cannot handle much oestrus, don't alloy the Habanero or Scotch bonnet peppers. Add them whole in the beefiness stew, and remove before serving.
The Origin of the Beef Stew
This African Beef Stew is a stew ordinarily served in Nigeria, Cameroon, Republic of ghana, Ivory Coast and other Westward African countries. As mentioned earlier, it is quite spicy, but you should feel free to adapt it to your tolerance. Accompany the stew with some rice, boiled potatoes or any other accompaniment of choice.
How to make this Beefiness Stew:
I kickoff by searing my meat in a pot. Searing helps to develop flavour. It results in a more flavorful gravy.
I fry my love apple and pepper blend till well cooked. I then add together the beefiness and water and simmer the stew on low heat for most 1 hour.
Notes:
- Sear beef for intense flavor.
- Simmer on depression heat for more flavour and tender meat.
- Don't blend the Habanero peppers if yous can't handle much heat. Add them whole in the stew and remove earlier serving.
- Add together vegetables like carrots and peas if desired.
African Beef Stew
African beef stew - a rima oris-watering stew cooked in a alloy of tomato, peppers, and herbs. This beef stew is so tasty and spicy, make it one time, and yous volition make it again and once more.
Servings 4 servings
Calories 257 kcal
- 500 chiliad beefiness (cutting in bite-size pieces)
- 1 tin can chopped tomatoes
- 4 ripe tomatoes
- 1 red bell pepper
- ane scotch bonnet
- i stick celery
- 2 medium onions (finely chopped)
- 200 ml water
- ane/two cup olive oil
- 4 cloves garlic (minced)
- 2 Bay leaves
- 1 tsp curry powder
- 1/ii tsp thyme
- 1/2 tsp blackness pepper
- 1/2 tsp paprika powder
- 1 tsp sea common salt
- 1 tsp bouillon powder
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Add the canned tomatoes, fresh ripe tomatoes, bell pepper, celery stick and scotch bonnet in a blender and blend to a polish paste.
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Transfer the paste to a big saucepan and boil on medium estrus till all the fluid dries out.
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Meanwhile, heat oil in alarge saucepan over medium-loftier; add beefiness, and cook until browned. It will take about 5 to half dozen minutes. Transfer to a bowl.
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In the same oil, add the onions and fry till light gilt chocolate-brown.
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Add the garlic and bay leaves and fry for 30 seconds till fragrant.
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Add together all the spices. Namely, salt, burgoo pulverization, thyme, black pepper, paprika powder, curry powder. Fry for 30 seconds.
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Add the tomatoes-pepper mixture and stir well. Cover the pot and simmer for well-nigh 8 minutes till the tomatoes are well cooked. Don't forget to stir occasionally.
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Add the browned beef and h2o, and cover the pot. Simmer on low heat for about i hour until the sauce thickens, and the meat is fork-tender.
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Discard bay leaves earlier serving.
- Sear beefiness for intense season.
- Simmer on low oestrus for more than season and tender meat.
- Don't blend the Habanero peppers if you lot tin can't handle much oestrus. Add them whole in the stew and remove earlier serving.
- Add vegetables similar carrots and peas if desired.
If you dearest this recipe, you might also like Coconut Chicken Breast.
If you love this beef stew recipe, leave united states a comment and some stars 😉
Source: https://jayne-rain.com/african-beef-stew/
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