👨‍🍳 作り方

1. 1

   Season beef cubes generously with salt and pepper.

   💡 プロのコツ: Allow beef to come to room temperature for about 30 minutes before cooking for even browning.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well-seared on all sides. Remove beef and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened and lightly browned, about 7-10 minutes.

   💡 プロのコツ: Scrape the bottom of the pot to loosen any browned bits from the beef.
4. 4

   Stir in minced garlic and cook for 1 minute until fragrant.

5. 5

   Add the crushed tomatoes, bay leaves, and dried thyme. Cook for 2-3 minutes, stirring to combine.

6. 6

   Return the browned beef to the pot. Pour in the beef broth and bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover the pot tightly, and simmer for 1 hour and 30 minutes, or until the beef is tender.

   💡 プロのコツ: Stir occasionally to prevent sticking and ensure even cooking.
8. 8

   Add the rinsed sorghum (Mabele) and diced carrots to the stew. Stir well.

9. 9

   Continue to simmer, covered, for another 45-60 minutes, or until the sorghum is cooked through and tender, and the stew has thickened to your desired consistency.

   💡 プロのコツ: If the stew becomes too thick, add a little more beef broth or water.
10. 10

    Remove the bay leaves. Season the stew with salt and pepper to taste before serving hot.