Beef potato stew
If you often lack inspiration to cook the evenings when it's cold, try this recipe ragout of beef potatoes. It is easy, quick to do, and especially healthy with lots of vegetables.
Ingredients
- 500 g diced beef
- 3 carrots and cut into rings
- 500 g of peeled potatoes and cut into pieces
- 1 celery branch
- 5 tumor
- 1/2 leek
- 6 garlic cloves
- 1 Small piece of ginger
- 1 optional pepper
- 1 tablespoon of "secret" mixture of Cameroonian spices
- 3 large onions 1 onion cut into thin strips, 2 other roughly chopped
- 1/2 red pepper and 1/2 green pepper cut into dice
- Salt and pepper according to taste
Instructions
Cooking meat:
- Cook the diced beef with salt, pepper, and 1 teaspoon of secret in water. The water should cover the meat
- Simmer until the meat is tender.
- Keep the meat cooking juices, which will be used later as a base for your stew.
Preparation of vegetables:
- Peel and cut the carrots into rings and potatoes into medium pieces.
- Cut 1 onion into thin strips and peppers (red and green) in dice.
- Crusted the 6 cloves of garlic, ginger, chilli, two onions, Celeri branch, roughly cut, and the tomatoes mixed to obtain a homogeneous paste, together.
Bring back the onions:
- In a large pot, heat a little oil over medium heat.
- Fry the onion and the finely cut peppers until it becomes translucent.
- Once the onions are well golden, add the crushed spice paste (garlic, ginger, chili, tomatoes, etc.) in the pot.
- Leave to cook for about 5 minutes over medium heat for the spices to give off their flavor.
- Add carrots and potatoes to the pot, mixes well to coat all the vegetables from the spices.
- Then pour the cooking juices of the meat into the pot (just enough to cover the vegetables)
- Cooking the stew:
- Covers the pot and simmer over low heat for 15 to 20 minutes. Aait the cooked pieces of beef. And simmer in core until the potatoes and carrots are very tender.
- Stir from time to time to prevent it from sticking at the bottom of the pot. If necessary, add a little water to adjust the consistency of the stew.
- Taste and adjust the seasoning with salt, pepper, and possibly a little more secret.
- Good appetite and serve hot
