Today I’m making a West African beef stew. It starts with a paste made with onions and chillies (3 scotch bonnet). Since I’ve got the processor out I whizz up extra veg that my OH isn’t big on. Once they’re in the paste they add to the gravy and depth of flavour and after it’s cooked for a few hours it’s all lovely brown rich stew gravy.
NB: OH is aware I do this, I’m not stealthing! Though I have and will continue to stealthily add veg and blitz it when cooking for children.
The second pic is my slow cooker with my folded oven gloves on top. I mentioned in another post that I often insulate the lid to help the SC get up to temp and to keep there. It cam really make a difference if you’re tight on time or want it to bubble a bit.
by BitchLibrarian
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West African Beef Stew
(Thought I should before I get asked)
500g shin beef cut into big chunks
Paste made with 2 onions, 1 red pepper, 3 scotch bonnet chillies, 1 birds eye chilli, 7 cloves garlic, splash of water.
Second paste (small food processor) with 4 carrots, bag of spinach, 2 ribs celery, splash of water.
2 generous teaspoons of Bovril paste (beef bouillon etc can be used), shake of hot chilli powder, heaped teaspoon curry powder, heaped teaspoon paprika, 2 teaspoons all purpose seasoning, teaspoon ground coriander, two teaspoon oregano (should be thyme but I’m out), two teaspoon salt (may add more later), heavy grind black pepper.
Will check after 4 hours and might add more salt and maybe some homemade chilli relish – west african food is generally hot. But it shouldn’t just be WOW hot, it should be layers of different types of hot. Most recipes do begin with a minimum of 3 scotch bonnets though.
Cook for 6 hrs on high, 8 on low.