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Senegal: Thiou a La Viande (Senegalese Beef Stew)

Source of Recipe

unknown


Recipe Introduction

The biggest bargain in Dakar was this stew everyone called "Chew." We found it in a tiny restaurant off on a side street seating just ten or twelve people, and the price was just 35 cents. Served in a huge enamel bowl, there was enough stew for three. It was delicious. In a 4-quart Dutch oven:
Saute: 1 cup CHOPPED ONIONS
1 Tbs. SALT
1/2 tsp. PEPPER, coarse-ground black
1/4 tsp. THYME, whole
1/4 tsp. CORIANDER in
1/4 cup OIL, until onions are soft but not brown.
Add 2 Ibs. STEW BEEF in 1/2-inch cubes.
Saute for 5 minutes on all sides.
Combine: 1 cup TOMATO PASTE.
3 cups WATER
1/2 cup VINEGAR (white).
Simmer with cover on until beef begins to become tender (about 1 hour).
Add: 1/2 Ib. WHITE POTATOES cut in 2-inch cubes
1/2 Ib. WHITE TURNIPS, cut in 2 inch cubes
1/2 Ib. SWEET POTATOES, cut in 2-inch cubes
8 CABBAGE WEDGES, 1 inch wide at bottom of wedge (about 1 Ib.).
Sprinkle lightly with SALT and PEPPER.
Cover and simmer slowly for 20 minutes.
Arrange 1 Ib. COOKED RICE on large oval platter.
Place meat and vegetables over the rice.