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Author Notes: Extremely delicious as well as totally gluten-free and paleo, courtesy of the natural ingredients all cooked from scratch and to perfection. This authentic, traditional recipe truly is the maker of giants!
- 700 grams Diced Beef
- 3 Red Onions (diced)
- 5 Cloves Garlic (minced)
- 8 Tomatoes (halved and seeds removed)
- 1 Red Pepper (seeds removed)
- 1 cup Oil
- 1 piece Fresh Ginger
- 1 pinch Grated Nutmeg
- 2 Gluten-Free Stock Cubes
- 5 tablespoons Gluten-Free All-Purpose Seasoning
- 1 (seeds removed... or left in if you like it hot!)
- 5 tablespoons Curry Powder
- 2 tablespoons Dried Mixed Herbs
- 2 tablespoons Black Pepper
- 2 Bay Leaves
- Rinse the beef in cold water and place in a small pot.
- Add the stock cubes as well as half of the onions, garlic, ginger, all-purpose, curry, mixed herbs, cumin and black pepper.
- To the pot, add enough boiling water to cover the meat, cover with the lid and cook on a medium heat for a few minutes before reducing and cooking for approximately 20-30 minutes or until the water increases from the meat and then reduces into a lovely, rich gravy.
- (Ensure that you stir the beef every 10-15 minutes whilst cooking to ensure that nothing gets stuck to the bottom of the pot.)
- Remove from the cooker and remove the meat from the gravy, draining any excess gravy from the meat.
- Set both the gravy and meat aside.
- In a blender, place the tomatoes, onions, ginger, garlic and scotch bonnet and blend until smooth. (Add a little water to assist with the blending.)
- Add the oil to another - larger - pot and heat sufficiently before adding the blended ingredients.
- (The pot should be hot enough for the added ingredients to start spitting. If spitting too much, then lower the heat.)
- Stir everything and cover.
- On a low to medium heat, allow the stew to fry down to an almost (but thicker) bolognese such consistency. This should take approx. 40 minutes.
- Add the beef and reduced gravy made from the beef and continue to cook the stew until it's a lovely, rich thick consistency before removing the pot from the heat and leaving covered until ready to serve.
- Serve with fried plantain and cauliflower rice.