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Beef and Sweet Potato Stew
Bangaou
A comforting and flavorful stew originating from the Arab traditions of northern Chad. This dish combines tender beef with sweet potatoes, onions, garlic, and tomatoes, often enhanced with ginger and a bouillon cube for depth of flavor.
đ§ Ingredienser
- 1 kg Beef(such as chuck or shin, cut into 1.5-inch cubes)
- 2 large Sweet potatoes(peeled and cut into 1-inch chunks)
- 2 tablespoons Vegetable oil
- 2 medium Onion(chopped)
- 5 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 400 g Tomatoes(canned, diced)
- 1 tablespoon Tomato paste
- 4 cups Beef broth
- 1 Bouillon cube(beef flavor)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside. Do not overcrowd the pot.
- 2
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes, tomato paste, ground cumin, and ground coriander. Cook for 2-3 minutes, stirring constantly.
- 4
Return the browned beef to the pot. Add the beef broth and the beef bouillon cube. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.
- 5
Add the sweet potato chunks to the stew. Stir gently, cover, and continue to simmer for another 20-30 minutes, or until the sweet potatoes are tender.
- 6
Season the stew with salt and black pepper to taste. If the stew is too thick, add a little more beef broth or water.
- 7
Ladle the stew into bowls and garnish with fresh chopped parsley before serving. This stew is traditionally served with couscous or rice.
đĄ Proffstips
- âEnsure the beef is well-browned for maximum flavor.
- âCut the sweet potatoes into uniform chunks to ensure even cooking.
- âIf you prefer a spicier stew, add a pinch of red pepper flakes with the other spices.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of peas or chickpeas in the last 20 minutes of cooking for added texture and protein.
- For a richer sauce, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) in the last 5 minutes of cooking.