Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, beef stew,fried potatoes and tomato onion salad(kachumbari). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Beef Stew,Fried Potatoes and Tomato Onion Salad(Kachumbari) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Beef Stew,Fried Potatoes and Tomato Onion Salad(Kachumbari) is something which I have loved my entire life. They are fine and they look fantastic.
Make A Delicious Mexican Pozole Served With An Assortment Of Toppings. Enhanced By McCormick® High Quality Ingredients. Beef Stew,Fried Potatoes and Tomato Onion Salad(Kachumbari) #Mystaplefoodchallenge Potatoes are everything in my household. katiesheffer.
To get started with this recipe, we have to prepare a few components. You can cook beef stew,fried potatoes and tomato onion salad(kachumbari) using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Beef Stew,Fried Potatoes and Tomato Onion Salad(Kachumbari):
- Prepare 1 Bunch Potatoes, peeled and cut into round shapes
- Get 3 Onions cut and each separated
- Get 1 kg Sirloin Beef cut into sizable cubes
- Take 1 Yellow Pepper (cut)
- Prepare 1 Cougette (cut)
- Prepare 2 Grated Carrots
- Make ready 5 Tomatoes (3 for kachumbari, 2 for the bees stew)
- Get 1 bunch Dhania (Corriander)
- Make ready 1 clove garlic
- Make ready Salt
- Make ready 1 tablespoon Royco or beef masala
- Get Cooking Oil
- Make ready Spices of choice(optional)
Toss a few times until the onion is crisp-tender. Using a spatula, transfer onion to a platter. Heat the oil in a flameproof casserole and fry the meat over a fairly high heat until the cubes are nicely browned. Add broth; bring to a boil.
Steps to make Beef Stew,Fried Potatoes and Tomato Onion Salad(Kachumbari):
- Prepare two separate pans
- Pan 1: put a good amount of oil into the pan. When hot place the beef cubes to fry without turning for a minutes until there is some browning. When all meat is brown, remove from heat onto a side bowl.
- On the same pan/pot, place 1 cut onion and garlic. Before garlic can burn add pepper, cougette and carrot. Fry for a minute then add the beef.
- Mix and keep turning for a minute then add 1 tablespoon Royco and 1 cup water for some thickness. Let it to boil for 2 minutes then remove from heat.
- Boil potatoes until half cooked. On the second pan(it has to be wide like in the picture) fry the onions with a good amount of oil (my onions are cut round like the potatoes for uniformity) until golden brown.
- Add the half cooked potatoes and season with salt. Use a spatula to turn, we do not want to break the potatoes.
- Reduce heat to low and cook covered to 5 minutes. Keep checking for the potatoes not to stick. Check when ready, remove from heat and sprinkle dhania leaves on top for garnish.
- I served the dish with spicy kachumbari (A mix of onion, tomatoes, dhania, salt and a drizzle of lemon juice) You can as well serve with vegetables or salad of choice.
We chose your recipe because my mother and grandmother also always used tomato base for beef stew. Sadly, my mother died suddenly a little over a year ago, and I don't have her exact recipe. This was as close as I could find. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I thought about a simple spicey tomato salad and Kachumbari came to mind.
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