African Stews > Ostrich Stews

Ostrich Stew with Tomatoes and Peppers Recipe

Ingredients with Measurements:
- 2 lbs ostrich meat, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, seeded and sliced
- 2 green bell peppers, seeded and sliced
- 2 cans diced tomatoes (14.5 oz each)
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper, to taste

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board

Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ostrich meat and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add the sliced bell peppers and continue to sauté for another 5-7 minutes, until they start to soften.
5. Add the diced tomatoes, beef broth, thyme, oregano, paprika, salt, and pepper to the pot. Stir to combine.
6. Add the browned ostrich meat back into the pot and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and let simmer for 1-2 hours, until the meat is tender and the flavors have melded together.
8. Serve hot with your choice of side dish.

Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat to brown the meat, then low heat to simmer the stew.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 14g
Protein: 45g

Substitutions for ingredients:
- You can use any type of meat instead of ostrich, such as beef or lamb.
- If you don't have beef broth, you can use chicken or vegetable broth instead.
- You can use fresh tomatoes instead of canned, but you'll need to peel and chop them first.

- Add other vegetables such as carrots, celery, or potatoes.
- Use different herbs and spices such as rosemary, basil, or cumin.
- Make it spicy by adding chili flakes or hot sauce.

Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while sautéing the onions and peppers.
- Let the stew simmer low and slow for the best flavor.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can also freeze the stew for up to 3 months.

Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
- You can also reheat individual portions in the microwave.

Presentation ideas:
- Serve the stew in a large bowl or individual bowls.
- Garnish with fresh herbs such as parsley or cilantro.

- Fresh herbs such as parsley or cilantro
- Sour cream or plain Greek yogurt
- Crusty bread or rolls

- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.

Suggested side dishes:
- Roasted root vegetables
- Mashed potatoes
- Crusty bread or rolls
- Side salad with vinaigrette dressing

Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a bit longer to thicken.

Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftovers promptly in the refrigerator or freezer.

Food history:
- Ostrich meat is a lean and healthy alternative to beef or pork.
- Stews have been a popular way to cook meat and vegetables for centuries.

Flavor profiles:
- The stew has a rich and savory flavor from the browned meat and sautéed vegetables.
- The tomatoes add a slightly sweet and acidic flavor to the stew.

Serving suggestions:
- Serve the stew with a glass of red wine and some crusty bread for a hearty and satisfying meal.

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Taste: Savory, Tangy, Earthy, Herbal, Spicy