Bone Chuck Beef Stew

Slow and low is how this went down.

Beef stew seems to always be a winner at wedding receptions, family functions or simply at home. As one of the top dishes eaten around Kenya and a classic in any British cookery book. It’s certainly one of my favourite dishes to cook. It’s inexpensive to make, super easy, full of flavour and makes your house smell wonderful, (your neighbours may just pop over to”borrow” that something..)

Stews really let you appreciate the flavour and texture of each ingredient when cooked on a low gentle heat. So for those cold nights beef stew makes the perfect cosy meal. All you have to think about is what you’d rather eat it with, chapatti, rice, bread or ugali?

I’ll let you decide.

Ingredients

Chuck bone beef

5 Large carrots

2 Courgettes

2 Tomatoes

2 Onions

3 Garlic cloves

2 Sprigs fresh rosemary

1 Bay leaf

1 Bunch fresh parsley (dahnia)

3 large english potatoes (Optional)

Method

Season the meat well with sea salt and and black pepper. On a heavy pan add 1tbsp of oil vegetable oil on a high/medium heat. Be sure to have your windows open while searing the meat. Once both sides are evenly browned, remove the meat and set it aside to rest for 5 mins on a plate.

In the meantime prep the vegetables.
Cut the onions into half and brown both sides on the same pan as the meat. once they are lightly browned divide the layers and set them aside.

On a bigger pot add 1Tbsp of oil and let it heat up. Add the the caramelised onion, chopped garlic, 1Tsp of paprika, 1Tbsp of fresh grated ginger and a pinch of salt. While that cooks slice the beef and vegetables then add them to the pot and cook for a further 3-5mins.

Feel free to add any additional spices at this point.
I like to add some cayenne pepper 15 mins before serving, then that way it’s not too hot.

Add a enough cold water to cover the mix and let it cook for 30 mins on a medium/high heat. Finally add the fresh rosemary and let it simmer for 1hr 30 mins or until the meat it tender.

Tip: Add 1/2 a teaspoon of meat tenderiser to help with the cooking process within the first hour. Be patient and don’t rush it, just pour yourself a glass of wine and let the magic happen.

Enjoy!

 

Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.