👨‍🍳 作り方

1. 1

   Prepare the cassava: Peel the cassava and cut it into 1-inch chunks. If using frozen cassava, do not thaw before boiling. If using fresh, remove and discard any fibrous centers.

   💡 プロのコツ: Ensure all fibrous parts are removed from the cassava for a smoother texture.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef cubes on all sides until browned. Remove the beef from the pot and set aside.

3. 3

   Add the chopped onion, bell pepper, carrots, and minced garlic to the same pot. Sauté until the vegetables are softened, about 5-7 minutes.

4. 4

   Return the browned beef to the pot. Add the tomato sauce, dried thyme, dried oregano, paprika, salt, and pepper. Stir to combine.

   💡 プロのコツ: Adjust seasonings to your preference.
5. 5

   Add the cassava chunks and enough water or beef broth to cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and simmer.

   💡 プロのコツ: Simmer until the beef is tender and the cassava is soft and easily pierced with a fork.
6. 6

   Stir occasionally, adding more liquid if the stew becomes too dry. The cassava will break down and naturally thicken the stew.

   💡 プロのコツ: The stew should have a thick, stew-like consistency.
7. 7

   Once the beef and cassava are tender, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and green onions before serving.

   💡 プロのコツ: Serve hot.