Beef Stew

This is an easy beef stew I make during week days. It is great with a lot of sides ranging from rice to pasta, boiled potatoes and couscous. It is somewhat spicy with strong flavors and so a little goes a long way. As a final touch, I love adding nutmeg to this stew. I’m certain you would appreciate and love this recipe.

INGREDIENTS

(1) 450 Grams of Beef (Cut into Stew Sizes))

(2) 1 Large Onion (Chopped)

(3) 1-1/2 Cups Pepper and Tomato Paste. Recipe here.

(4) 1 Teaspoon Ginger (Grated)

(5) 3 Large Garlic Cloves (Grated)

(6) 1 Teaspoon Fresh Thyme (Minced) (You can also use dried thyme)

(7) 1 Bouillon Cube

(8) 1 Teaspoon Chili Flakes

(9) 2 Cups Beef Broth

(10) 3 Tablespoons Oil

(11) 1/4 Teaspoon Grated Nutmeg

PROCEDURE:

(1) Wash and dry beef.

(2) Place beef in a large bowl and  add the chopped onion, bouillon cube, thyme, chili flakes, grated garlic, grated ginger, salt and pepper. Mix, cover and place in fridge for about an hour. The longer you keep this to marinate, the tastier the beef will be.

(3) Heat oil in a pot. Pour in the beef and onions mixture and saute for about 10 minutes. What we are trying to do here is build the flavor profile of the stew.

(4) After 10 minutes, add the pepper and tomato paste to the pot and saute for another 10 minutes. Do not be worried about the dark bits at the bottom of the pot. This lift off when you add the broth and add to the flavor of the stew.

(5) Add the beef broth, stir, reduce the heat to medium, cover and allow to cook for 30 minutes, stirring once in a while.

(6) After 30 minutes, grate in your nutmeg, stir and take off heat.

This stew is best served. Enjoy!