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!
- Serves 8
Red Onions (diced)
Cloves Garlic (minced)
Tomatoes (halved and seeds removed)
Red Pepper (seeds removed)
Gluten-Free Stock Cubes
Gluten-Free All-Purpose Seasoning
(seeds removed... or left in if you like it hot!)
Dried Mixed Herbs
In This Recipe
- 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.