Instant Pot Beef Stew.

On December 15, 2021November 28, 2021 By WanjoroIn Recipes1 Comment

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.

Method.

Crush the ginger, garlic, turmeric and coriander seeds in a mortar and pestle.

These are the only ground spices I used. The flavour is amazing in this dish!

(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.

This is what it looks like without further simmering.

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.

Beef and Okra Stew with Peanut Butter.

On November 26, 2021November 17, 2021 By WanjoroIn RecipesLeave a comment

This recipe is adapted from an old cooking magazine I have, but I made it with a few changes. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter.

It’s easy to make, colourful and flavorful. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones.

Our ingredients are:-

500 g stewing beef. Rub it with a little bit of ground mixed spice. (The blend I had had some cinnamon, clove, and cardamom).
3 tbsp cooking oil.
2 chopped onions.
1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.
1 tsp coriander seeds.
1 celery stalk, chopped.
Chopped bell peppers (I used green, yellow and red).
1 handful of fresh okra, chopped.
1 tbsp tomato paste.
1 tsp each of paprika, mixed herbs
1 tomato, 1 carrot, I small courgette, all chopped.
1 tbsp chopped dry fruit (I used raisins and apricots).
1 lemon.
1 small bunch of coriander, leaves and stalks separated and chopped.
2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.
Salt and pepper to taste.
Pinch of sugar.

Method.

Clean and chop all your vegetables.

Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. Set aside.

Heat oil in your pan. Once hot add the beef and brown it on high heat. Do not let it cook through though, or crowd the pan. Just brown then remove and set aside.

In the same pan, add the onions, ground coriander seeds and celery. Once onions are translucent, add the ginger garlic and turmeric paste and mix well.

Follow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush.

The aroma of the dish at this point will have your tummy rumbling.

After the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. Once they both cook a little while, in go the bell peppers. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Do not rush it.

The vegetables will also release their water into the sauce; hence the need to keep the heat on medium low.

Once the vegetables are soft, add the beef, okra, and your dried fruits. If its too dry, you can add a cup or two of water or stock. Cover and let simmer for about 30-40 minutes.

The stew will be thick and low, so add your mix of peanut butter at this point, as well as your pinch of sugar.
Check seasoning, stir well and cover and let simmer for about another half hour on low heat.

The sauce will thicken as well as the beef, as all the ingredients also absorb the yummy and rich peanut flavour.

Once ready, squeeze some lemon juice onto the stew and as always, garnish with the chopped coriander leaves.

Look at how rich, creamy, thick and colourful that sauce is. Yum!

This is a very filling meal. The perfect comfort food if you ask me.

It is so delicious. Good enough on its own or with some rice on the side. Either way, it is a perfect meal.

Stewed Beef with tamarind and apricot.

On August 27, 2021October 10, 2021 By WanjoroIn Recipes2 Comments

This is a thick and rich beef stew that’s sure to be a crowd pleaser when one is entertaining.

It goes well with many dishes and the leftovers can be great for a sandwich.

The addition of the dried fruits adds a bit of sweetness that blends in well with the other spices used.

You will need:-

1. Stewing Beef 1 kg, cut in medium chunks.

2. One large onion, chopped. One bay leaf.

3. Ginger garlic paste, 1 tbsp

4. Mixed spice blend, 1 tbsp. Divide in half.

5. Honey, a tbsp.

6. Apricots dried 1 cup chopped

7. Tomatoes 3, blended

8. Tamarind paste 1 tbsp

12. Bell pepper, chopped

13. Hot water / stock 2 cups

Method.

Rub beef with some oil and half the mixed spice blend. Rub all over well.

Heat pan and add oil.

Sear beef set aside.

Add oil if needed. Then bay leaf, onions and cook till soft. Add garlic ginger.

Next ground spices mixed well.

These are spices I used to make a spices blend for this dish, as well as a pinch of ground cinnamon.

Add tomatoes and tamarind and bell peppers.

Let them cook down well. Return the beef.

I used raisins and apricots; you can chop the apricots too if you wish.

Cook low and slow for an hour then add the dried fruit mix. And some honey.

Add more water if needed.

Cook for another 30 or so minutes, on low, until meat is tender and sauce thick.

The meat is really tender at this point with a lovely aroma.

Check seasoning and garnish with chopped coriander leaves.

Serve hot over rice and salad on the side.

It makes an excellent main when entertaining or as a family meal. We had ours with some rice, potatoes and salad.

This is my go to beef dish when serving many people. It goes well with other dishes.

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Mūkimo ya Mbaazi.

On June 29, 2020June 18, 2020 By WanjoroIn Memories, Recipes3 Comments

This is basically mashed pigeon peas. We call pigeon peas ‘mbaazi’ and can eat them as fresh peas or dried, but you have to soak overnight. I like the dried ones better. Pigeon peas are a great source of protein and rich in minerals too.

You can have this dish with a hearty stew, a vegetable side or plain. It is quite filling and is on my list of comfort foods that bring back fond memories of home.

Let’s get started.