No, this is not beef stew. First, it takes forever to make a good beef stew, which is not something I usually have on a weeknight. Second, you can probably notice a slight orange tint, which hints that there are a bunch of spices involved here. This is actually a popular Haitian take on curry.
Serves 4
INGREDIENTS
- 2 tablespoons canola oil
- 1 pound hanger, skirt, or flank steak, cut into 1/2-inch thick slices
- 2 medium carrots, peeled, ends trimmed, cut into 1/2-inch chunks
- 2 medium onions, roughly chopped
- 3 garlic cloves, thinly sliced
- 2 scallions, ends trimmed, thinly sliced
- 4 cups homemade or store-bought low sodium chicken stock
- 2 tablespoons tomato paste
- 2 Yukon Gold potatoes, peeled (optional), cut into 3/4-inch chunks
- 1/2 cup frozen peas
- 4 cups cooked rice
DIRECTIONS
- Heat oil in a Dutch oven over medium-high heat until shimmering. Season beef with salt, add as many slices as will fit in one layer, and cook, turning occasionally, until browned on all sides, about 5 minutes. Remove with a slotted spoon and set aside. Repeat with remaining beef. Remove all but 2 tablespoons of oil.
- Add carrots and onions to Dutch oven, and cook, stirring, until onion is soft and starting to brown, 3 to 5 minutes. Stir in garlic, and scallions, and cook until fragrant, 30 seconds to 1 minute.
- Add stock and bring to a simmer over high heat. Add tomato paste, and potatoes. Continue simmering, stirring occasionally, until potatoes are tender, about 30 minutes. Add peas and beef to sauce and cook until warmed through. Serve immediately with rice
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