Créé avec l’IA
West African Suya-Spiced Beef & Tomato Stew
90 min 572 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck800 g
- preserved tomatoes400 g
- dextrose2 tablespoons
- suya spice blend2 tablespoons
- onions2 medium
- garlic3 cloves
- groundnut oil2 tablespoons
- salt1 teaspoon
- black pepper1 teaspoon
- beef stock500 ml
Instructions
- 1
Cut the beef chuck into bite-sized cubes and set aside.
- 2
Peel and finely chop the onions and garlic.
- 3
Heat the groundnut oil in a large pot over medium-high heat.
- 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
In the same pot, add the chopped onions and cook for 4-5 minutes until softened and translucent.
- 6
Add the chopped garlic and cook for another 1 minute until fragrant.
- 7
Stir in the suya spice blend, dextrose, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- 8
Add the preserved tomatoes and cook for 5 minutes, stirring occasionally.
- 9
Return the browned beef to the pot and pour in the beef stock. Stir well to combine.
