RCI-SP.003.0679.001

Thiou à la Viande

" We found it in a tiny restaurant off on a side street seating just ten or twelve people, and the price was just 35 cents. Served in a huge enamel bowl, there was enough stew for three. It was delicious.

vegetarianvegangluten-freenut-freedairy-free
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Toast the thyme and coriander seed in a dry skillet over medium heat for 1–2 minutes, stirring frequently, until fragrant. Transfer to a mortar and pestle, and grind coarsely with the black pepper; set aside.
2
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and sauté for 3–4 minutes until softened and translucent.
3
Add the stew beef cubes and brown on all sides for 5–7 minutes, stirring occasionally. Season with salt and the ground spice mixture.
4
Stir in the tomato paste and cook for 2–3 minutes, coating the meat thoroughly and allowing the paste to caramelize slightly.
5
Deglaze the pot with the white vinegar, scraping the bottom with a wooden spoon to release any browned bits. Pour in the water and bring to a gentle boil.
5 minutes
6
Reduce heat to low, cover the pot partially, and simmer the beef for 45 minutes, stirring occasionally, until the meat is tender.
7
Add the white potatoes and turnips to the pot, stirring to distribute evenly. Continue simmering for 15 minutes.
8
Add the sweet potatoes and cabbage wedges, ensuring they are submerged in the liquid. Simmer uncovered for 20–25 minutes until all vegetables are fork-tender and the sauce has reduced and thickened.
25 minutes
9
Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve hot directly from the pot or transfer to a serving dish.

What Makes This Variant Distinct

  • Original variant

Cuisines