Beef stew with tomato

🥩 Beef slowly simmered with tomato, onion and aromatics until the sauce coats tender meat.

Ingredients

• 🥩 800 g braising beef, cut into 3–4 cm cubes
• 🫒 2 tablespoons vegetable oil
• 🧅 2 medium onions, sliced
• 🧄 3 garlic cloves, chopped
• 🫚 1 teaspoon grated fresh ginger
• 🍅 500 g chopped ripe tomatoes
• 🥄 1 tablespoon tomato paste
• 💧 500 ml hot water or low-salt stock, adjust as needed
• 🌿 1 bay leaf, 1 teaspoon ground coriander and black pepper
• 🥕 2 carrots, cut into thick rounds
• 🧂 1/2 teaspoon salt, adjust at the end
• 🍋 Juice of 1/2 lime and optional fresh coriander

Preparation

Pat beef dry. Heat oil in a casserole and brown meat in batches; set aside.

Cook onions in the same pot for 7 minutes, scraping browned bits. Add garlic and ginger; stir for 1 minute.

Add ground coriander and pepper; stir for 30 seconds. Add tomatoes and paste and cook 10 minutes until reduced.

Return beef and juices. Add bay leaf and enough hot water to nearly cover the meat; bring to a simmer.

Cover and simmer gently for 1 hour, stirring occasionally and ensuring the sauce does not boil hard.

Add carrots, cover and cook 25–30 minutes until beef is fork-tender.

If sauce is thin, uncover and reduce for 5–10 minutes; if too thick before the meat is tender, add hot water.

Remove bay leaf, taste and season gradually. Add optional lime or coriander and serve with rice, xima or cassava.