African beef stew in tomato sauce with spices and Peacock rice
(2 votes, average: 3.50 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!
