Recipe Index

Ingredients

• 1 lb stewing beef, cut into 1¼ in cubes
• 1 tsp yellow mustard
• 1 Tbsp Worcestershire sauce
• Salt and black pepper, to taste
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 whole clove
• 2 cloves garlic, minced
• 1 onion, chopped
• 4 tomatoes, chopped (or blended coarsely)
• 1 green chile (or green bell pepper), chopped
• 1 large potato, diced
• 2 carrots, diced
• 1 cup beef broth, plus water as needed
• 2 Tbsp vegetable oil

Method

1. Season the beef with the mustard, Worcestershire sauce, salt, and pepper and leave for 15 minutes if time allows.
2. Heat the oil in a heavy pot over high heat and brown the beef in batches for 4 to 5 minutes. Set aside.
3. Reduce the heat to medium. Cook the onion and green chile for 4 minutes, then add the garlic for 30 seconds.
4. Add the tomatoes and cook for 5 to 7 minutes, stirring, until they break down into a sauce.
5. Return the beef with its juices. Add the bay leaves, thyme, clove, and beef broth and bring to a simmer.
6. Cover and braise over low heat for 40 minutes, until the beef is nearly tender, adding a little water if the sauce reduces too much.
7. Add the potatoes and carrots and simmer for 15 to 20 minutes more, until the vegetables are tender and the sauce is rich.
8. Remove the bay leaves and clove. Taste and adjust seasoning, and serve hot with rice.

Prep: 30 min · Cook: 1 h · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data