Thiou viande — beef and vegetables with vinegar
A tomato beef stew with root vegetables and cabbage, sharpened with vinegar.
Active time35 min
Cooking1 h 15 min
Total1 h 45 min
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Ingredients
- 1 carrot
- 4 garlic cloves
- 1 turnip
- 2 onions
- 1 sweet potato
- 1 small green cabbage
- 1 fresh hot chilli
- 2 potatoes
- 4 tomatoes
- 500 g stewing beef
- 2 tbsp tomato paste
- 1000 ml water
- 200 ml peanut oil
- ½ tsp hot chilli powder
- ½ tsp ground black pepper
- 1 pinch of salt — optional
- ½ tsp dried thyme
- 50 ml vinegar
- 1 stock cube
Preparation
Dice the beef. Wash and chop the tomatoes. Peel and chop the onion and garlic.
4 garlic cloves2 onions4 tomatoes500 g stewing beef- knife
- chopping board
Heat the oil in a casserole. Add the beef and crumbled stock cube. Brown for about 5 min. Add the onion, garlic and pepper and stir until the onion softens. Add the tomato paste and tomatoes and cook for another 5 min.
2 tbsp tomato paste200 ml peanut oil½ tsp ground black pepper1 stock cube- saucepan
- spoon
Pour in the water and add the thyme. Simmer for 20 min.
1000 ml water½ tsp dried thyme- saucepan
- spoon
While the beef simmers, wash the cabbage and fresh chilli. Peel and chop the carrot, potatoes, turnip and sweet potato. Remove the cabbage core and cut the leaves into pieces. Keep the fresh chilli whole.
1 carrot1 turnip1 sweet potato1 small green cabbage1 fresh hot chilli2 potatoes- knife
- chopping board
- peeler
After the initial simmer, add the prepared vegetables, whole chilli and chilli powder. Cook gently for at least 30 min, until the meat and vegetables are tender. Stir carefully to keep the pieces intact.
½ tsp hot chilli powder- saucepan
- spoon
Add the vinegar and optional salt if desired. Simmer for 5 min. Remove the whole chilli before serving the stew hot.
1 pinch of salt — optional50 ml vinegar- saucepan
- spoon
Allergens
- Celery
- Peanuts