Ingredients
Beef Preparation
- 1 lb beef Cut into bite-sized pieces
- 1.5 cups water For boiling the beef
- 1 tsp black pepper
- 0.5 tsp salt
Stew Ingredients
- 3 plum tomatoes plum tomatoes
- 1 red bell pepper red bell pepper
- 1 habanero pepper habanero pepper Adjust for spice level
- 1 onion onion
- 0.5 cups olive oil For cooking the stew
- 0.5 cups beef stock/broth
- 1 tbsp bouillon powder
- 0.5 tsp thyme
- 0.5 tsp curry
- to taste salt Additional salt
Method
Beef Preparation
- Cut the beef into bite-sized pieces and place it in a pot.
- Add 1.5 cups of water, 1 tsp black pepper, and ½ tsp salt.
- Boil until the beef is tender, about 30-40 minutes.
Stew Preparation
- In a blender, combine the plum tomatoes, red bell pepper, habanero pepper, and onion. Blend until smooth.
- Heat ½ cup of olive oil in a large pot over medium heat.
- Pour in the blended mixture and cook for about 10 minutes, stirring occasionally.
- Add the cooked beef along with the beef stock, bouillon powder, thyme, curry, and additional salt to taste.
- Stir well and let it simmer for another 20 minutes.
- Remove from heat once the stew thickens and the flavors meld.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 4g
Notes
Store leftover stew in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to three months. Adjust spice level with more or less habanero pepper as desired. Let the stew simmer longer for richer flavors.
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