Ingredients
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1KG Beefany cut, chopped
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2 Chili Peppersroughly chopped
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3 Red Onionthinly sliced
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2 Tomatoeschopped or pureed
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1 Cup Beef Stock
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Salt
Directions
At some point in time, we have all wanted to replicate that beef stew from our local joints but within our kitchens. Inspired by the finest local joints, let us unlock the secrets behind the ultimate beef stew!
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Steps
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1
Done
120
|
Preparing the beefInto a sizeable pot, add the chopped beef then follow up with just enough water to slightly cover the beef. Throw in the chilis then add salt before covering the pot and bringing to a boil then turn down the heat and cook on low till the beef slightly peels off the bone by itself. This a good indicator of tenderness. Turn off the heat, separate the beef and the remaining broth before returning the now empty pot to the cooker for frying. |
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2
Done
10
|
FryingAdd cooking oil to the now empty pot and allow it to get really hot before adding the red onions. Allow those to cook till soft and fragrant before adding in the pre-boiled beef. Stir fry these on high heat till the beef starts browning, then add the tomatoes. |
|
3
Done
20
|
StewingI used pureed tomatoes but even chopped ones would work great. Allow everything to meld till the raw smell of the tomatoes is gone, then add the beef stock we got after boiling the beef. |
