You'd never go back once you try this beef stew. You just need to try this!!!!!!

It's rich, delicious and full of umami amazingness. It's the perfect side dish for rice, pasta or even bread. Time to get some finger licking action going😏

INGREDIENTS

For marinating the beef

1 Pound of any beef part that has some nice marbling cut into large cubes

2 Large Red Onions

2 Garlic cloves

1 /2 Sprig Fresh rosemary (optional)

I Teaspoon of Thyme

1 Tbsp curry masala powder

Small knob of ginger

1 Teaspoon garlic powder

3 Bullion cubes

For the stew

1 cup vegetable oil

1 small white onion

2 Tbsp tomato paste

2 Bullion cubes

6 large Bell peppers

4 large Tomatoes

2 Scotch bonnet peppers

1 teaspoon red pepper flakes

1 Bay leaf

1 Tbsp soy sauce

1 Bunch of Basil

DIRECTIONS

Marinating the beef

Dice the garlic, rosemary, onions and ginger and add to the beef salt to taste, curry, bullion cubes, thyme and garlic powder. Mix thoroughly until all the crevices of the meat is saturated in all that goodness. Place in the fridge for no less than one hour or up to overnight to let all the flavors marry.

Cooking the Stew

In a large pot cook the beef on a very low flame without adding any water place a tightly fitted lid to prevent excess steam from escaping . After 15 minutes you'll start to see the juices coming out from the beef and bubbling, stir and add a little more water to aid the cooking process, the water should not be above the beef, it should just be at the same level as the beef. Keep checking with a fork, when it's fork tender take it off the heat. Reserve the meat stock for cooking the stew.

In the meantime while your beef is cooking halve the tomatoes, peppers and onions place them in a baking dish and roast them until aromatic and the juices are running, they can be a little charred don't worry it'll still taste delicious.

When the peppers, tomatoes and onions are done roasting allow to cool then blitz in a food processor until smooth and set aside.

In a wide pot add the oil and fry the cooked beef in batches until slightly browned, remove any burnt pieces in the oil before proceeding to the next step.

On a low flame add the onions and saute until translucent it should not get brown.

Add in the tomato paste and don't stop stirring until 5 minutes and the tomato paste is dispersed in the oil.

Add the pepper mixture and bayleaf to the tomatoes paste and mix thoroughly, let it fry uncovered until the oil rises to the top of the stew, keep stirring frequently to prevent the beef stew from burning. Now add the soy sauce, beef stock from the beef we cooked earlier and pepper flakes and mix. Add the beef and simmer until stew is viscous and reduced to a fluid but thick consistency. Turn of the heat and add the basil leaves.

Now you have liquid gold to enjoy with rice, pasta, beans, bread, plantain etc

I hope you enjoy this recipe.

Made with love by Dammie❤️