NORTH AFRICAN BEEF STEW
This is a really easy and filling stew that is great in the winter.
Provided by CICOYLE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
- Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 22.8 g, Cholesterol 93.9 mg, Fat 23.4 g, Fiber 3.5 g, Protein 30.5 g, SaturatedFat 9.2 g, Sodium 224 mg, Sugar 5.4 g
NORTH AFRICAN BEEF-AND-CARROT STEW WITH MINT
Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Season sirloin with salt and pepper. Heat a large, wide shallow pan over medium-high heat. Swirl in 1 tablespoon oil, add steak in a single layer, and cook, turning a few times, until browned and medium-rare, about 5 minutes. Transfer to a plate.
- Add remaining 1 tablespoon oil to pan and cook vegetables, stirring occasionally, until onion is golden in places, about 5 minutes. Stir in tomato paste and cook 1 minute. Add spices and cook until fragrant, 15 seconds. Add broth; bring to a simmer. Cover, reduce heat, and simmer until carrots are crisp-tender, about 10 minutes. Return sirloin and any accumulated juices to pan; cook until warmed through, about 1 minute. Remove from heat. Season with salt and pepper; sprinkle with mint. Serve over couscous.
NIGERIAN BEEF STEW RECIPE BY TASTY
Here's what you need: plum tomatoes, red bell peppers, red onion, red onion, habanero peppers, garlic, tomato paste, salt, black pepper, water, vegetable oil, flank steak, fresh rosemary, paprika, curry powder, beef bouillon, bay leaf, white rice, fried plantain, scallion, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
- Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
- Add the blended tomato and pepper mixture and the bay leaf.
- Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
- Fish out the bay leaf.
- Remove stew from heat and let sit 10 minutes.
- Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 750 calories, Carbohydrate 54 grams, Fat 46 grams, Fiber 5 grams, Protein 25 grams, Sugar 21 grams
NORTH AFRICAN BEEF AND BROWN RICE
This one-dish stew is deliciously different. It is very healthy, also. My husband asked for seconds! Serve in soup bowls.
Provided by Keep it Tasty
Categories World Cuisine Recipes African
Time 1h35m
Yield 2
Number Of Ingredients 17
Steps:
- Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
- Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 109.2 g, Cholesterol 57.3 mg, Fat 9.7 g, Fiber 15.5 g, Protein 31.4 g, SaturatedFat 2.7 g, Sodium 1818.1 mg, Sugar 13.1 g
AFRICAN STEW
Steps:
- In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot.
- Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.
- Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
NORTH AFRICAN MEATLESS STEW
The original recipe uses beef chuck, but I adapted it to use veggie crumbles that resemble meat. I used Morningstar Farms "sausage" soy crumbles, but you could use ground beef or cubed chuck, or any similar type of main ingredient. I use the "fire-roasted" type of diced tomatoes to get the smoky flavor in the stew.
Provided by Susiecat too
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in olive oil until translucent, then add garlic and saute 2-3 minutes more.
- Add frozen soy crumbles directly to pan, stir and cook until no frozen bits remain.
- Add saffron, turmeric, tomatoes and water.
- Stir to combine.
- Pick over dal to remove any debris, rinse well, and add to cooking pot.
- Add lemon zest, cinnamon and allspice and mix well.
- Let simmer on stovetop over medium-low heat, about 20-25 minutes, or as long as needed to completely cook and dissolve the dal. Stir frequently. Add more water if needed.
- Just prior to serving add lemon juice, and salt and pepper to taste.
Nutrition Facts : Calories 336, Fat 16.4, SaturatedFat 3.3, Sodium 487, Carbohydrate 27.3, Fiber 7.8, Sugar 4.8, Protein 22.2
AFRICAN BEEF
Make and share this African Beef recipe from Food.com.
Provided by Sageca
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
- Cut stewing beef in 1 1/2 inch cubes.
- Season the meat with salt and pepper.
- In a large saucepan or stew pot, heat the Canola oil over medium heat.
- Add the onion, garlic, bell pepper, and carrots.
- Saute until the onions are translucent.
- Add the meat and continue to cook, stirring often, until it is browned on all sides.
- Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
- Taste and add salt and pepper if desired. Remove the bay leaf and discard.
- Serve hot over rice.
- Cook on Low for 7 hours if using your slow cooker.
WEST AFRICAN BEEF STEW
"My husband and I run a dorm for missionaries' children, who live and work with us in Yamoussoukro while their parents work in the interior. This traditional African dish is easy to Ameericanize and tastes great."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1 minute longer. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until meat is tender. , Stir in the cabbage, green peppers and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. , Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired.
Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 628mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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5/5 (19)Total Time 1 hr 30 minsCategory MainCalories 254 per serving
- Boil beef with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 minutes or more, depending the cut of beef and how you like your beef cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
- Add 1 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside.
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- Place beef Chuck Roast pieces and flour into 4-1/2 to 5-1/2 quart slow cooker; toss to coat. Add greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Stir to combine. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking).
- Stir in cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa; continue cooking, covered, 30 minutes or until cauliflower is crisp-tender. Turn off slow cooker, let stand, covered, 5 minutes.
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