African Beef Stew Recipes

NORTH AFRICAN BEEF STEW

North African Beef Stew image

This is a really easy and filling stew that is great in the winter.

Provided by CICOYLE

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h30m

Yield 6

Number Of Ingredients 8

Ingredients

2 ¼ pounds beef stew meat, cut into 3/4-inch cubes
2 onions, roughly chopped
2 cloves garlic, chopped
2 tablespoons harissa
salt and ground black pepper to taste
water to cover
2 potatoes, chopped
1 (14.5 ounce) can chopped tomatoes

Steps:

Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 22.8 g, Cholesterol 93.9 mg, Fat 23.4 g, Fiber 3.5 g, Protein 30.5 g, SaturatedFat 9.2 g, Sodium 224 mg, Sugar 5.4 g

NIGERIAN BEEF STEW RECIPE BY TASTY

Nigerian Beef Stew Recipe by Tasty image

Here's what you need: plum tomatoes, red bell peppers, red onion, red onion, habanero peppers, garlic, tomato paste, salt, black pepper, water, vegetable oil, flank steak, fresh rosemary, paprika, curry powder, beef bouillon, bay leaf, white rice, fried plantain, scallion, fresh parsley

Provided by Betsy Carter

Categories Dinner

Yield 6 servings

Number Of Ingredients 21

Ingredients

5 plum tomatoes, chopped, divided
2 red bell peppers, chopped
½ red onion, chopped
½ red onion, sliced
2 habanero peppers, chopped
6 cloves garlic
12 oz tomato paste
1 tablespoon salt, plus 1 teaspoon salt, divided
1 ½ teaspoons black pepper, divided
½ cup water
1 cup vegetable oil
1 ½ lb flank steak, cut into strips
1 teaspoon fresh rosemary
1 teaspoon paprika
1 teaspoon curry powder
2 cubes beef bouillon
1 bay leaf
white rice, cooked, for serving
fried plantain, for serving
scallion, for serving
fresh parsley, for serving

Steps:

In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
Heat vegetable oil in a large pot over medium-high heat.
Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
Add the blended tomato and pepper mixture and the bay leaf.
Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
Fish out the bay leaf.
Remove stew from heat and let sit 10 minutes.
Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
Enjoy!

Nutrition Facts : Calories 750 calories, Carbohydrate 54 grams, Fat 46 grams, Fiber 5 grams, Protein 25 grams, Sugar 21 grams

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