Jan 30 2009
AFRICAN BEEF STEW
You MUST taste this to believe how delicious it is. Its purrfect for snowy days, when you’ve been out playing in the snow and then come in to this warming dish.
Cooking time: 2-3/4 hrs.
Preparation time: 35 minutes.
Main cooking utensil: Covered saucepan.
For 4-5 portions you need:
* 1-1/2 lb. beef stew meat
* 2 large onions.
* 2 large carrots.
* 1-2 cloves garlic.
* 3 tablespoons butter or peanut butter.
* 2 tablespoons tomato paste or ketchup.
* 1 bay leaf.
* Dash ground cloves.
* Dash ground ginger.
* Dash cayenne pepper.
* Seasoning.
* 1 tablespoon lemon juice or vinegar.
* Scant 2 cups stock or water and 2 bouillon cubes.
* 2 tablespoons peanut butter
* 1/4 cup all-purpose flour
* About 3 tablespoons water.
1. Cut the meat into neat pieces, then peel and slice the onions and carrots and crush the cloves of garlic.
2. Melt the butter or peanut butter and toss the meat and vegetables in this for a few minutes.
3. Stir in the tomato paste, bay leaf, spices and seasoning, together with the lemon juice and stock.
4. Bring to a boil, then cover the pan and simmer until tender - approximately 2-1/2 hours.
5. Add the peanut butter and the flour blended with the water.
6. Cook, stirring well, for a few minutes until well thickened: taste and re-season if wished.
TO SERVE: with mashed sweet or ordinary potatoes.
TO VARY: use diced stewing chicken instead of beef. A very little honey added gives a faintly sweet taste to this type of stew.
TO STORE: in the refrigerator, reheat thoroughly.
I know you’ll enjoy this dish. I do add a little honey and its simply de-li-cious!!!
