Créé avec l’IA
Caribbean Beef & Okra Stew
120 min 576 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck800 g
- okra200 g
- canned tomatoes400 g
- onion1 large (about 150g)
- Caribbean curry powder2 tablespoons (about 14g)
- vegetable oil2 tablespoons (about 28ml)
- garlic4 cloves (about 12g)
- scotch bonnet pepper1 whole (about 15g)
- dried thyme1 teaspoon (about 1g)
- salt1 teaspoon (about 6g)
- black pepper1 teaspoon (about 2g)
- beef stock500 ml
Instructions
- 1
Cut the beef chuck into bite-sized cubes and season with salt and black pepper.
- 2
Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- 3
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.
- 4
Add the minced garlic, Caribbean curry powder, and dried thyme. Stir and cook for 1 minute until fragrant.
- 5
Return the browned beef to the pot. Add the canned tomatoes (with their juice) and beef stock. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
- 7
Slice the okra and scotch bonnet pepper (remove seeds for less heat if desired). Add them to the stew after 1 hour of simmering.
- 8
Continue to simmer uncovered for another 30 minutes, or until the beef is tender and the stew has thickened.
- 9
