African peasant stew

African peasant stew

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Learned from their Zimbabwean staff , this recipe takes the Raizons back to their old home, sitting beneath a tree with plates of stew. Wilted wild greens were served with it, but an Australian substitute would be silverbeet.

Ingredients

Quantity Ingredient
2kg chuck steak, on the bone
salt
pepper
2 red chillies, deseeded and finely chopped
1 tablespoon olive oil
2 large onions, finely chopped

Method

  1. Cut the meat into rough chunks. Season liberally with salt, pepper and a little of the chilli.
  2. Heat the oil in a large saucepan and sauté the onions and remaining chilli until lightly golden. Add the meat in batches and cook until browned. Remove the meat from the saucepan and place in a larger, heavy-based saucepan.
  3. Swirl the first saucepan out with ½ cup of boiling water to remove all the brown bits, and add the water to the second saucepan. Cover and cook on a low heat, turning the meat occasionally until tender, about 3 hours. A rich gravy should form at the bottom of the saucepan. If it becomes dry, add a little boiling water. Serve with polenta.
Tags:
Jewish
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