Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 cinnamon stick
- 2 bay leaves
- 2 cups Bekang (dried cassava leaves), soaked and drained
- 1 cup peanut butter
- 1 cup coconut milk
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and 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, water, salt, black pepper, paprika, cumin, coriander, cinnamon stick, and bay leaves to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. Add the Bekang, peanut butter, and coconut milk to the pot.
10. Stir to combine and simmer for an additional 30 minutes, or until the beef is tender and the Bekang is cooked through.
11. Remove the cinnamon stick and bay leaves before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 620
- Fat: 46g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
- Bekang can be substituted with spinach or kale.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra texture and flavor.
- Use chicken instead of beef for a lighter version of the stew.
- Add chopped carrots and celery for a more vegetable-heavy stew.
Tips and tricks:
- Soak the Bekang in water for at least 30 minutes before using to soften and remove any bitterness.
- Use a high-quality peanut butter for the best flavor.
- Serve the stew with rice or bread to soak up the delicious sauce.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
- Serve the stew in a large bowl with a spoon for scooping.
- Garnish with chopped peanuts or cilantro for extra flavor and texture.
Pairings:
- Serve the stew with a side of rice or bread.
- Pair with a light salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Bekang is a traditional African ingredient made from dried cassava leaves that have been ground into a powder. It is commonly used in stews and soups in West Africa.
Flavor profiles:
- This stew is rich and savory, with a nutty flavor from the peanut butter and a slightly sweet taste from the coconut milk.
Serving suggestions:
- Serve the stew hot with a side of rice or bread for a hearty and satisfying meal.
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