There are those days when our only desire is to have a bowl of rich hearty thick beef stew. You The kind that has such a thick sauce that is almost gravy like in its consistency. I have tried out many recipes over time that have turned out okay but don’t necessarily make me go hoo ha! This recipe is one of those that can actually make me do that.
This rich beef stew dish is juicy and fork tender. It practically falls off the bone. The fact that I cook meat on bone also adds to the richness. The stock is super rich! The slow cooking process gives the flavours enough time to develop and blend together. It is cooked on low heat for about 2 hours and by the end of it, a very delectable dish fit for the gods!
You must be wondering how I went about accomplishing this; well, here’s how.
- 1 cup spring onions, chopped
- 2 large tomatoes, finely chopped or pureed
- 1 green bell pepper
- 4 cloves of garlic, mashed
- 3 inch ginger root, peeled and grated
- 2 medium sized carrot, diced into 2 or 3 inch size
- 1/4 kg beef on bone
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1/2 tsp cumin seed powder
- 1/4 tsp freshly ground nutmeg
- pinch of black pepper
- salt to taste
- 1 liter beef stock
- 2 Tbsp vegetable oil
- Heat up the oil in a pan and add the spring onions, cook the until they brown. Remove and set aside.
- Take all the spices and mix in a bowl. Add the beef pieces and toss around until they are all coated on all sides.
- Add the beef to the same oil that was used to brown the onions. Let them brown on one side on high heat. This will sear the meat and seal it and add a ton of flavour!
- After about two minutes or so, turn the beef over to the other side and let it sear and brown but not cook through.
- Now, add all the remaining ingredients at once including the browned onions. Stir the ingredients in your pot to ensure thorough mixing.
- Add the liter of beef stock and salt to taste. You can also add a pinch of black pepper again at this point. Cover and bring to a boil. Reduce the heat and leave to simmer for 2 hours. Check on the food after an hour to make sure that it is not burning or sticking to your pan. Add some more beef stock but not too much, just enough to cover the beef.
- The sauce will reduce and thicken to a gravy-like consistency. Taste for salt. If the stew is still too thin, uncover and let it evaporate and it will reduce and thicken.
- Add fresh coriander as the last ingredient to your rich, thick hearty beef stew and serve immediately.
I served mine with rice. Rich, Hearty Thick Beef Stew Made Jikoni Magic Style!!