Beef Stew
Recipe by:
Soulful Kitchen
History of this recipe
4
Servings
50
Minutes
491
Calories
Ingredients
- ~850g of boneless beef
- 1x beef stock cube
- 1 tbsp. of hot chilli powder
- 1x medium brown onion
- 2x red bell peppers and/or romano peppers
- Scotch bonnet pepper
- 2x medium tomatoes
- 1x can of plum peeled tomatoes
- 2x seasoning/bouillon cube
- Vegetable oil
- Salt
Method
Preparing the beef:
- Clean ~850g of beef (in square chunks) with water and lemon
- Massage in the following seasonings/ingredients:
- 1x beef stock cube
- 1 tsp. of salt
- 1 tbsp. of hot chilli powder
- ½ medium brown onions
- Cook in boiled water (until the water is just about covering the beef) for ca. 20 minutes
Preparing the stew:
- Blend together (to a smooth texture):
- ½ medium brown onion
- 2x red bell peppers and/or romano peppers (can be 1x of each)
- 1+ scotch bonnet pepper
- 2x medium tomatoes
- 1x can of peeled plum tomatoes
- In a pot, add ca. 1/8th cup of vegetable oil and heat on a hot temperature for 1-2 minutes
- Add in your blended pepper mix (it may start “popping” in the heat), along with:
- ca. 100ml of water (added to the blender to soak up some remaining pepper blend)
- 2x seasoning/bouillon cubes
- 1 tsp. of salt
- Cook your stew on a medium to hot temperature for 15-20 minutes
Combining and finished up:
- Add your cooked beef to your stew
- Add ca. 250ml of the stock created
- Cook together on a medium temperature for a final ca. 20-30 minutes (whenever the beef is of a soft enough texture)
- Salt to taste