SOUTH AFRICAN BEEF STEW WITH BUTTER BEANS
4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon salt
1 stick cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 Anaheim chili, finely diced
1 small sirloin steak, chopped in 1/2 inch cubes
2 tablespoons tomato puree
16 oz. beef stock
1 can butter beans
1 loaf crusty bread
Heat the oil over a gentle heat, add the onion and cook until softened.
Add the garlic followed by the turmeric, salt, cinnamon, ginger, cumin, curry powder and chili and cook for two minutes.
Increase the heat and add the meat, stirring until browned.
Add the tomato puree and then the stock, stir and simmer for a couple of minutes.
Add the butter beans and cook the dish gently on a low heat for about an hour, until beef is tender and juices are thickened.
Hollow out bread by removing inside to make bread bowl.
Spoon beef and beans into bread bowl and serve hot, topped with tomato relish.
Phoenix Recipes
May 8, 2009
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