African beef stew in tomato sauce with spices and Peacock rice

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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

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!