👨‍🍳 作り方

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the beef helps it to brown better.
2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.

3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes, curry powder, turmeric, and cumin. Cook for 2 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Return the browned beef to the pot. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the stew to a simmer.

   💡 プロのコツ: Using a good quality beef broth will enhance the flavor.
6. 6

   Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2.5 to 3 hours, or until the beef is fork-tender. If adding potatoes and carrots, add them during the last hour of cooking.

   💡 プロのコツ: Low and slow cooking is key to tender beef.
7. 7

   Taste and adjust seasoning with salt and pepper as needed. Serve hot, typically with pap (maize meal porridge) or rice.