Monday, 24 November 2008

Warming Beef Stew

Beef Stew and Rice

A nice stew to keep me warm and fuzzy inside as the winter winds howl outside. This was actually me trying to copy the zegni, a spiced beef stew, I had the Eritrean restaurant Asmara in Brixton a few weeks back. It ended up tasting wildly different but still good. There must be a secret ingredient that went into the zegni that made it terribly delicious :)

Beef Stew

800g braising or stewing beef
3 - 4 large white onions
5 tbsp tomato paste
2 cups of water
2 tsp chili powder - hot or mild
  • Cut the beef into a very small dice, into about half centimeter cubes. Set aside.
  • Mince the onions into a pulp (or just diced). Separate the solids and the liquid. Save both and set aside.
  • Heat about 2 tbsp a pot on a medium high heat.
  • Add the onions and cook until they are lightly translucent. Add the beef, tomato paste, chili powder and seasoning to the pot, mixing to combine with the onions. Cook the mixture until the tomato paste starts to stick slightly to the bottom of the pot.
  • Add the water and reserved onion liquid. Stir and cover the pot. Leave it to bubble away happily for about 2 hours or until the beef is very tender and the sauce is rich and thick.*
  • Served with hot steamed rice or mash potato.
*Or cheat as I did - use a pressure cooker to cut down the cooking time to about 40 minutes. Alternatively, use a slow cooker - putting it on in the morning and having a nice dinner waiting when you get home.

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