African beef stew in tomato sauce with spices and Peacock rice

(3 votes, average: 4.00 out of 5)

    Ingredients

    • 300 gr of Peacock Thai Jasmine rice for serving
    • 1 ½ lb flank steak (680 g), cut into strips
    • 5 plum tomatoes, chopped, divided
    • 2 red bell peppers, chopped
    • ½ red onion, chopped
    • ½ red onion, sliced
    • 2 habanero peppers, chopped
    • 6 cloves garlic
    • 12 oz tomato paste (340 g)
    • 1 tablespoon salt, plus 1 teaspoon salt, divided
    • 1 ½ teaspoons black pepper, divided
    • ½ cup water (120 mL)
    • 1 cup vegetable oil (240 mL)
    • 1 teaspoon fresh rosemary
    • 1 teaspoon paprika
    • 1 teaspoon curry powder
    • 2 cubes beef bouillon
    • 1 bay leaf
    • fried plantain
    • scallion, for serving
    • fresh parsley, for serving

    Instructions

    • Step 1

    • In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.

      Step 2

    • Heat vegetable oil in a large pot over medium-high heat.

      Step 3

    • Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant

      Step 4

    • Add steak, rosemary, paprika, curry powder, and bouillon cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.

      Step 5

    • Add the blended tomato and pepper mixture and the bay leaf.

      Step 6

    • Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.

      Step 7

    • Fish out the bay leaf.

      Step 8

    • Remove stew from heat and let sit 10 minutes.

      Step 9

    • Serve with Peacock Thai Jasmine rice and fried plantains. Garnish with scallions and parsley, if desired. Enjoy!