Ingredients:

½ Pound boneless beef chuck, cut into ¼ – inch cubes

¼ cup vegetable oil

½ cup fresh or frozen peas

1 medium- size white onion, finely chopped

½ cup finely chopped peeled tomato

¼ cup Peppermaster Sauce

1 tablespoon Tellicherry Black Pepper Sauce

1½ teaspoons salt

1½ cups chicken broth (homemade or canned) or cold water, plus more as needed

4 cooked boiling potatoes (about 1 pound) peeled

2 cups cooked white rice

1 tablespoon finely chopped fresh parsley leaves

Directions:

In a casserole or stockpot, combine the beef with the vegetable oil, peas, onion, tomato, Peppermaster Sauces, salt, and broth. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the beef is tender, about 2 hours, stirring occasionally. Add broth so the stew remains juicy as necessary. The liquid should remain thick, but not syrupy.

In 4 individual bowls, place 1 potato and a large spoonful of steamed rice. Ladle the stew into the bowl, sprinkle with the chopped parsley, and serve.

Filed under: Recipes / Recette

Like this post? Subscribe to my RSS feed and get loads more!