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!
—Justina
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Ingredients
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700 grams
Diced Beef
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3
Red Onions (diced)
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5
Cloves Garlic (minced)
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8
Tomatoes (halved and seeds removed)
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1
Red Pepper (seeds removed)
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1 cup
Oil
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1 piece
Fresh Ginger
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1 pinch
Grated Nutmeg
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2
Gluten-Free Stock Cubes
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5 tablespoons
Gluten-Free All-Purpose Seasoning
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1
(seeds removed... or left in if you like it hot!)
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5 tablespoons
Curry Powder
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2 tablespoons
Dried Mixed Herbs
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2 tablespoons
Black Pepper
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2
Bay Leaves
Directions
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Rinse the beef in cold water and place in a small pot.
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Add the stock cubes as well as half of the onions, garlic, ginger, all-purpose, curry, mixed herbs, cumin and black pepper.
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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.
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(Ensure that you stir the beef every 10-15 minutes whilst cooking to ensure that nothing gets stuck to the bottom of the pot.)
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Remove from the cooker and remove the meat from the gravy, draining any excess gravy from the meat.
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Set both the gravy and meat aside.
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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.)
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Add the oil to another - larger - pot and heat sufficiently before adding the blended ingredients.
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(The pot should be hot enough for the added ingredients to start spitting. If spitting too much, then lower the heat.)
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Stir everything and cover.
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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.
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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.
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Serve with fried plantain and cauliflower rice.
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