Touffé yapp

Name: Touffé yapp
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 4
Cuisine: Sénégal
Ingredients: 700 g boneless beef shin, in 3 cm cubes; 350 g peeled potatoes, in large pieces; 250 g thickly sliced carrots; 150 g frozen peas; 300 g sliced onions; 150 g diced bell pepper; 3 garlic cloves, chopped; 15 g mustard; 30 ml oil; 900 ml hot water initially, plus more if needed; 1 bay leaf; ¾ teaspoon salt and pepper, adjusted to taste

🥘 Beef-shin stew with onions, carrots, potatoes and peas in a short tomato-free gravy.

Ingredients

700 g boneless beef shin, in 3 cm cubes
350 g peeled potatoes, in large pieces
250 g thickly sliced carrots
150 g frozen peas
300 g sliced onions
150 g diced bell pepper
3 garlic cloves, chopped
15 g mustard
30 ml oil
900 ml hot water initially, plus more if needed
1 bay leaf
¾ teaspoon salt and pepper, adjusted to taste

Preparation

Prepare vegetables and cut beef on a separate board. Pat dry without washing raw meat. Prepare a heavy lidded pot.

Heat oil and brown beef in two batches, about 10 minutes overall. Reserve in a vessel for this partly cooked stage.

Soften onions and pepper in the pot for about 10 minutes over moderate heat. Stir in garlic and mustard without burning the base.

Return beef and juices. Add 900 ml water, bay, initial salt and pepper. Partly cover and simmer about 1 hour 30 until nearly tender; extend before vegetables if still firm.

Add carrots and potatoes and simmer about 25 minutes until tender and meat cuts easily. Add hot water if the base dries.

Add frozen peas and cook 5 minutes or follow their packet. Remove bay, taste and adjust salt. Reduce briefly uncovered if needed for a short gravy, watching carefully.

Divide meat, vegetables and juices into four portions. Serve hot without crushing potatoes. Optional bread stays separate.