I think I may have just found my best beef stew recipe yet!
It is aromatic, rich in colour and flavour, and the beef is so ‘melt in your mouth’ tender, the kids will enjoy it.
Also, it is fast to make as it’s made in the instant pot. Which I really need to make more use of other than for boiling maize and legumes.
You will need:
- I kg stewing beef, cut in medium large chunks.
- 1 tbsp cooking oil
- 1 chopped onion.
- About 1 heaped tbsp of crushed ginger garlic paste, mixed with some coriander seeds and some whole turmeric.
- 1 tbsp mayonnaise, yes, mayo. I used low fat gluten free option, but any can do.
- I cup homemade roasted tomato sauce. 4 Chopped tomatoes will do too. Peeled and chopped.
- 1 tbsp mixed spice blend. The one picture has cinnamon, cloves, pepper, cardamon and bay leaf.
- Salt and pepper.
Crush the ginger, garlic, turmeric and coriander seeds in a mortar and pestle.
(I am a firm believer that spices and herbs should not overtake any dish’s natural flavour. A little goes a long way in this meal. We are also lucky here that a lot of our livestock and poultry is still naturally reared which makes it more flavourful).
Rub the beef chunks with the mixed spice and mayo, as well as a teaspoon on the ginger garlic paste. You can let it marinate overnight if possible or at least half a day.
Switch on your instant pot and select sautè function.
Add the oil, then the onion, followed by the remaining ginger garlic paste. Let cook without it burning then add the tomato sauce and the meat. Cover.
Select meat function on the instant pot.
Mine cooked for thirty minutes at normal pressure. Let it release pressure naturally for about ten minutes then do a quick pressure release carefully.
Check seasoning and adjust accordingly.
You can have it this way, just remember to garnish with some coriander leaves.
If you however want to thicken the sauce and deepen the brown colour further, select the sauté function again and let it cook for about 8 minutes, keep a close eye on it so it doesn’t burn.
The sauce will thicken further and the brown colour will deepen.
This meal is so good. Once served, you may think it was made for hours.
Serve it with a side of your choice. We had ours with celery rice. I have already shared the recipe for that here.
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