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!
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!)
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.