Thiou with Beef
Source of Recipe
the web
Recipe Introduction
A savory beef vegetable stew from Senegal, adapted from Sandy Lesberg's The Art of African Cooking which I found in a used bookstore. This is similar to a couscous stew, and does well in a slow-cooker. Serves 6.
1 3/4 lbs. beef, cut in small pieces
Brown in 1/4 c. oil.
3 onions, minced
Ad and fry 'til golden.
1/4 c. tomato paste, diluted with a little water
Mix in and let simmer while you prep the veggies, adding a little water as necessary to keep it from sticking.
3-4 medium tomatoes, peeled and chopped (or pureed, or 1 can tomato puree)
1 small cabbage, chopped
2 sweet potatoes, peeled and chopped
4 carrots, peeled and chopped
3 medium-sized turnips, peeled and chopped
2 bay leaves
1 t. each dried thyme and basil
Add w/salt and pepper to taste. Pour in 4 c. water and bring to boil; reduce heat to minimum, cover and simmer for 1 hour. Serve w/rice.
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