Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 can diced tomatoes (14 oz.)
- 1 can kidney beans, drained and rinsed (15 oz.)
- 1 can corn, drained (15 oz.)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 1 tbsp. cornstarch
- 1 tbsp. water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Dutch oven or large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the beef broth, diced tomatoes, kidney beans, corn, green and red bell peppers, jalapeno pepper, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. Simmer the stew for 1-2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
7. In a small bowl, whisk together the cornstarch and water until smooth.
8. Add the cornstarch mixture to the stew and stir to combine. Cook for an additional 5-10 minutes, until the stew has thickened.
9. Serve the stew hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 295
Fat: 9g
Carbohydrates: 27g
Protein: 26g
Sodium: 800mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of beef stew meat.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Black beans or pinto beans can be used instead of kidney beans.
- Any color bell pepper can be used instead of green and red.
- Chipotle powder can be used instead of smoked paprika for a smokier flavor.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use different types of beans, such as black-eyed peas or chickpeas.
- Add a can of diced green chilies for extra heat.
- Top with shredded cheese or sour cream for a creamier texture.
Tips and tricks:
- For a thicker stew, add more cornstarch and water mixture.
- Adjust the amount of chili powder and jalapeno pepper to your desired level of spiciness.
- Make this stew ahead of time and reheat for an easy weeknight dinner.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the stew in a pot over medium-low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado, or sliced jalapeno peppers.
Pairings:
Serve with crusty bread or cornbread for dipping.
Suggested side dishes:
- Green salad with a tangy vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
- Garlic bread
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sara'ba Spicy Stew is a hearty and flavorful dish that originated in West Africa. It is typically made with beef or goat meat and a variety of vegetables and spices.
Flavor profiles:
This stew is spicy, smoky, and savory, with a hint of sweetness from the corn and tomatoes.
Serving suggestions:
Serve this stew with a side of crusty bread or cornbread for dipping.
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Region: Nigerian