West African Suya-Spiced Beef & Tomato Stew

Instructions

1. 1

   Cut the beef chuck into bite-sized cubes and set aside.

2. 2

   Peel and finely chop the onions and garlic.

3. 3

   Heat the groundnut oil in a large pot over medium-high heat.

4. 4

   Add the beef cubes to the pot and brown them on all sides, working in batches if necessary. Remove the browned beef and set aside.

5. 5

   In the same pot, add the chopped onions and cook for 4-5 minutes until softened and translucent.

6. 6

   Add the chopped garlic and cook for another 1 minute until fragrant.

7. 7

   Stir in the suya spice blend, dextrose, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

8. 8

   Add the preserved tomatoes and cook for 5 minutes, stirring occasionally.

9. 9

   Return the browned beef to the pot and pour in the beef stock. Stir well to combine.

10. 10

    Bring the stew to a boil, then reduce the heat to low. Cover and simmer for

11. 11

    5 to 2 hours, or until the beef is tender and the flavors are well combined.

12. 12

    Taste and adjust seasoning if necessary. Serve hot with rice, yam, or bread.