•For a concentrated flavor, try cooking your beef without covering it with a lid.
•Cooking beef is very easy as long as you are patient during the cooking process, rushing tends to give you tough and chewy beef.
Cooking beef is very easy as long as you are patient during the process, rushing tends to lead to tough and chewy beef.
For a more concentrated flavour, try cooking your beef without covering it with a lid, then add tomatoes to give you more room to play with flavours and spices.
- 1kg beef , cubed
- 2 medium Onions, Chopped
- ½ tsp Garlic powder or 2 cloves of fresh garlic
- ½ tsp ground ginger
- ½ tsp curry powder
- ½ tsp dry thyme
- 3 large Red bell peppers, washed and cut up for blending
- 5 medium Tomatoes
- Chilli flakes
- 2 Tbsp Tomato Paste ( optional)
- ¼ tsp salt (adjust to your taste)
- 1 tbsp. parsley or Dhania
- Vegetable oil
Pre boil your beef in salty water for 10 minutes.
Add 2 tablespoon of oil to a pan and fry the beef over medium heat until it browns slightly. Add your spices and onions and cook for 15 minutes.
While the beef is cooking blend the tomatoes, bell peppers with 1 large onion and transfer to the pan with the beef. Reduce the heat and let it simmer.
Add in tomato paste and a cup of water or meat stock into the thickened stew base. Stir to form a broth.
Lower heat, add fried beef to the stew, stir, tasting frequently while adding the desired seasoning. Cover pan and let stew simmer for another 5 mins so that the meat can tender while absorbing the stew flavours.
Serve hot with rice, Ugali or pasta and enjoy with friends and family.