Ingredients with Measurements:
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 can diced tomatoes, drained
- 1 can chickpeas, drained and rinsed
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced bell peppers
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the diced onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the tomato paste and cook for 1-2 minutes, stirring constantly.
6. Add the beef broth, diced tomatoes, chickpeas, sliced carrots, sliced celery, sliced bell peppers, ground cumin, ground coriander, smoked paprika, salt, black pepper, and cayenne pepper to the pot.
7. Stir to combine all ingredients.
8. Return the beef to the pot and bring the stew to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, stirring occasionally, until the beef is tender.
10. Stir in the chopped fresh parsley just before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 32g
Sodium: 1000mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or goat meat.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken or vegetable broth.
- Chickpeas can be substituted with kidney beans or black beans.
- Sliced carrots, celery, and bell peppers can be substituted with any vegetables of your choice.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use different spices such as turmeric, cinnamon, or ginger for a different flavor profile.
- Add a can of coconut milk for a creamy twist.
Tips and tricks:
- Browning the beef before adding it to the stew adds extra flavor.
- Don't skip the fresh parsley at the end, it adds a fresh and bright flavor to the stew.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, chopped scallions, or a dollop of sour cream.
Pairings:
Crusty bread or rice.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water to thin it out. If it's too thin, let it simmer uncovered for a bit longer to thicken.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
African Sonofabitch Stew is a hearty and flavorful stew that originated in West Africa.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread or over rice for a complete meal.
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