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African Beef Stew

African beef stew simmers fork-tender beef chuck in a smooth blend of red bell peppers, tomatoes, onion, and Scotch bonnet. The tomato-pepper sauce thickens until it clings to the beef, with oil beginning to show at the edges.
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Prep Time 20 minutes
Cook Time 2 hours 27 minutes
Total Time 2 hours 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: African
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt divided
  • 0.5 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp curry powder
  • 1 yellow onion small, quartered
  • 2 cups water
  • 2 red bell peppers stemmed and seeded
  • 3 Roma tomatoes quartered
  • 1 yellow onion medium, roughly chopped
  • 1 Scotch bonnet pepper stemmed and seeded
  • 0.25 cup neutral oil
  • 3 tbsp tomato paste

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. In a 5- to 6-quart Dutch oven, combine the beef, 1 teaspoon of the salt, black pepper, thyme, curry powder, quartered onion, and water.
  2. Bring to a boil over medium-high heat.
  3. Cover and simmer over low heat for 1 1/2 to 2 hours, until the beef is fork-tender.
  4. Transfer the beef to a plate.
  5. Reserve 1 cup of the cooking liquid.
  6. Discard the cooked onion and any remaining liquid.
  7. Blend the bell peppers, tomatoes, chopped onion, and Scotch bonnet until smooth.
  8. Heat the oil in the Dutch oven over medium heat.
  9. Add the tomato paste and cook for 2 minutes, stirring often.
  10. Add the blended pepper mixture and remaining 1/2 teaspoon salt.
  11. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until thickened and the oil begins to show at the edges.
  12. Stir in the beef and reserved cooking liquid.
  13. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce clings to the beef.

Notes

For a milder stew, use a milder chile in place of the Scotch bonnet. Refrigerate leftovers for 3–4 days or freeze for up to 3 months; this stew is naturally gluten-free.