Empty My Fridge
African Beef Stew
Ingredients
- Beef2 lb
- Tomato · chopped8
- Onion · chopped1
- Basil1 sprig
- Parsley4 sprigs
- Celery3 sprigs
- Leek¼
- Garlic · peeled5 cloves
- Ginger · peeled1 inch
- White pepper · ground½ tsp
- Stock cube4
- Salt1 tsp
- Oil1 cup
Instructions
- Blend the tomatoes, onion, basil, parsley, celery, garlic and ginger into a smooth paste.
- Cut the beef into slices about 1 1/2 inches thick and put them in a pot.
- Add the paste to the beef, then stir in the salt, stock cubes (or bouillon powder) and white pepper, mixing well.
- Set the pot on medium-high heat and bring to a boil. Stir, cover, and cook for 30 minutes, stirring now and then, until the liquid reduces and the tomatoes turn a richer red.
- Stir in the oil and taste the stew, adjusting the seasoning. For a thinner stew, add a little water and taste again for salt. Simmer with the oil for about 3 minutes, then turn off the heat.
- Serve warm with boiled rice or another side.
Summarized from Precious Kitchen's video. Watch it for the details.
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