BEEF AND TUBE VEGETABLES STEW

by

INGREDIENTS

Canola oil 500 g
Rice 500 g
Onion, chopped 150 g
Boneless stew beef, cut into 2,5 cm
cubes 800 g
Tomato paste 100 g
Water
Cayenne pepper
Salt As needed
Pepper As needed
Dried thyme 5 ml
Green cabbage, cored, cut into 8 wedges 400 g
Yam, large peeled 7 500 g
Carrots, quartered 3 units
Sweet potato, large, peeled and quartered 180 g
Turnips (or parsnips) 450 g
Potato, large 368 g
Peanut butter, smooth 130 g

METHOD

  1. Heat the canola oil over medium-high heat in a large casserole or Dutch oven. Cook the onions until translucent, stirring continuously for about 5 minutes.
  2. Add the beef, and once it browns, add the tomato paste, water, cayenne, salt, black pepper, and thyme.
  3. Reduce the heat to low, cover, and cook for 1 hour.
  4. Add the cabbage, carrots, yam, sweet potato, potato and turnips. Cover and cook until tender, 2 to 2 1⁄2 hours.
  5. Remove about 1⁄2 cup of the liquid from the casserole and stir into the peanut butter in a small bowl. Pour this sauce over the meat and cook for 5 minutes.
  6. Serve over plain rice.

YIELD 8 PORTIONS OF 65 ML
PREPARATION TIME 60 MINUTES
TOTAL TIME 3 HOURS 30 MINUTES

HISTORY OF MY DISH

This recipe was created by taking an African recipe and changing it to be more filling and grounded in its taste while keeping the core elements of its origin. It is a simple dish I have cooked on multiple occasions, and I have learnt to love making it. Tube vegetables piqued my curiosity as I learnt more and more about them, and, as such, I infused them into my cooking.
This is a recipe to ground you and remind you of home.

Leave a Comment