African Inspiration Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g beef
- 1 large vegetable onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 4 large carrot (s), cut into large pieces
- 4 medium parsnips, cut into large pieces
- 4 medium potato (s), cut into large pieces
- 250 ml coconut milk
- 300 ml beef broth
- 340 ml tomato sauce, e.g. with papaya chilli
- 3 tablespoon flour
- 1 small orange (s), untreated
- 1 pinch (s) salt and pepper
- some oil for frying
- 150 g mushrooms, fresh
- 250 g beans, reen, halved
- 150 g corn
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C fan oven.
- Heat some oil in a large, ovenproof saucepan and sauté the onion for a few minutes. Then add the garlic. Continue frying together until the onions are tender.
- Cut the beef into cubes, about the size of the tip of your thumb. Put some flour in a plastic bag and put the beef cubes in the bag. Shake until the beef cubes are coated and then add them to the pot. Top up with the beef stock and add the remaining ingredients. Stir a little and bring to the boil. Then put the lid on the pot and put the pot in the preheated oven for about 3 hours. Stir 1 to 2 times during this time.
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