Namibian Beef Stew With Potatoes And Carrots Food

NAMIBIAN BEEF STEW RECIPE

Steps:

• Pat the meat dry with kitchen papers/ paper towels and cut it into bite-sized pieces. Next peel and cut the onions and garlic cloves into smaller pieces.
• In a large pot heat the oil at medium - high and brown the meat chunks. Don't crowd the pot, otherwise the meat won't brown. (SEE NOTES) Add onions and garlic and sauté for 5 minutes, stirring continuously. In the meanwhile peel and cut the carrots into pieces. Add the carrots and then the tomato paste and stir well. Cook for another minute.
• Add half of water and stir to combine. Bring to a boil and reduce the heat to medium - low. Cover and simmer for 60 minutes. Keep stirring and adding water in between, so that the bottom of the pot doesn't burn.
• Season with chili flakes, salt and pepper and add the remaining water. Let simmer for another 25 minutes or until the meat is tender and the sauce is nicely thick. (SEE NOTES)

SLOW-COOKER CARIBBEAN BEEF STEW

Steps:

• Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Braise beef:
• Preheat oven to 350°F with rack in middle.
• Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
• Add vinegar and cook, stirring, 2 minutes.
• Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
• Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
• Cook potatoes and carrots:
• While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
• Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

NAMIBIAN BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Pat dry the meat with kitchen papers (paper towels) and cut it into bite-sized pieces. In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat and brown the meat chunks, until you get a golden crust on the beef. Don't overcrowd the pot, otherwise the meat won't brown.
• In the meantime peel and mince garlic and onions. Then peel and grate ginger root and dice bell peppers. Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onions, and cook for about 2 minutes. Then add garlic, ginger and bell peppers and cook for about 3 minutes or until soft. Add curry, turmeric, thyme, tomato paste, pepper flakes, sugar/ chutney and combine well.
• Add back the browned beef and bay leaves and stir in canned tomatoes and hot water and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 70 minutes, stirring occasionally.
• Meanwhile peel potatoes and carrots and cut them into chunks. After 70 minute cooking time, add the potatoes and carrots and season with salt and pepper and give everything a good stir.
• Cover and cook for 30 minutes. After remove the lid and cook for further 15 minutes to let the sauce reduce. Taste and adjust seasoning, if necessary. Then remove the bay leaves and thyme sprigs from the stew. Serve the stew with hot pap, yellow rice, bread or any side of your choice.

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• braise beef
• Preheat the oven to 350°F, with the rack in the middle.
• Pat the beef dry and season with salt and pepper.
• Heat the oil in a heavy 8-quart pot over medium-high heat until it shimmers, then brown the meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce the heat to medium, then add the carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push the vegetables to one side of the pot. Add the tomato paste to the cleared area and cook the paste, stirring, 2 minutes, then stir it into the vegetables. Add the vinegar and cook, stirring, 2 minutes. Stir in the wine, bay leaves, and thyme and boil until the wine is reduced by about two-thirds, 10 to 12 minutes.
• Add the broth to the pot along with the water, beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until the meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour the stew into the colander. Return the meat to the pot, then discard the remaining solids. Let cooking liquid stand 10 minutes.
• make potatoes and carrots
• While beef braises, peel the potatoes and cut into 1/2-inch-wide wedges. Slice the carrots diagonally (1-inch).
• Add the potatoes and carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until the potatoes and carrots are tender, about 40 minutes.
• do ahead
• The STEW improves in flavor if made at least 1 day ahead. Chill up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.