Steak and Bean Stew the Zimbabwe Way
If you like curry, this dish is definitely for you. It is a nice blend of flavors and the meat melts in your mouth. Enjoy!
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Ingredients:
-1 Tbs vegetable oil
-2 medium onions, diced
-2 lbs beef stew meat
-2 cloves garlic, minced
-1 Anaheim pepper, seeded and minced
-3 Tbs curry powder
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos, undrained
-1/2 tsp salt
-1/2 tsp ground pepper
-2 (16 oz each) cans kidney beans, undrained
-3 Tbs lemon juice
Directions:
Heat the oil in large saucepan or Dutch oven. Add the onion and cook until soft and translucent, about 7 minutes.
Add the meat and cook for 5 minutes, stirring often. Reduce the heat to medium and cook for another 20 minutes, stirring occasionally.
Add the garlic, Anaheim pepper and curry. Stir well and cook for 3 minutes. Add the tomatoes with the liquid and cook for 3 more minutes. Add the salt, pepper, and beans with their liquid. Mix well and bring to a simmer. Cook on low for about 15 minutes. Stir in the lemon juice. Give it a last good stir and serve hot. Enjoy!
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-1 Tbs vegetable oil
-2 medium onions, diced
-2 lbs beef stew meat
-2 cloves garlic, minced
-1 Anaheim pepper, seeded and minced
-3 Tbs curry powder
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos, undrained
-1/2 tsp salt
-1/2 tsp ground pepper
-2 (16 oz each) cans kidney beans, undrained
-3 Tbs lemon juice
Directions:
Heat the oil in large saucepan or Dutch oven. Add the onion and cook until soft and translucent, about 7 minutes.
Add the meat and cook for 5 minutes, stirring often. Reduce the heat to medium and cook for another 20 minutes, stirring occasionally.
Add the garlic, Anaheim pepper and curry. Stir well and cook for 3 minutes. Add the tomatoes with the liquid and cook for 3 more minutes. Add the salt, pepper, and beans with their liquid. Mix well and bring to a simmer. Cook on low for about 15 minutes. Stir in the lemon juice. Give it a last good stir and serve hot. Enjoy!
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