RCI-SP.004.0270.001

Rwanda Beef Stew

Rwanda Beef Stew from the Recidemia collection

nut-free
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate

Ingredients

  • lb Stewing Beef
    cut into 1/2- inch pieces
    2 unit
  • med Onion
    chopped
    1 unit
  • tbl peanut oil
    2 unit
  • lrg Green plantains
    peeled and cut into 1 1/2-inch slices
    3 unit
  • tbl Freshly squeezed lemon juice
    4 unit
  • lrg tomato
    peeled, seeded, and chopped coarse
    1 unit
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp

Method

1
Heat peanut oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2 minutes
2
Working in batches to avoid crowding, add beef pieces and brown on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a clean plate.
8 minutes
3
Add chopped onion to the same pot and sauté until softened and translucent, about 5 minutes.
5 minutes
4
Return beef to the pot and add peeled and chopped tomato, stirring to combine and coat the meat with the tomato juices.
2 minutes
5
Season the beef and tomato mixture with salt, poultry seasoning, and black pepper, stirring well to distribute the seasonings evenly.
1 minutes
6
Add freshly squeezed lemon juice to the pot and stir to incorporate.
1 minutes
7
Reduce heat to low and cover the pot with a lid, allowing the stew to simmer gently for 45 minutes to tenderize the beef.
45 minutes
8
Add the peeled and sliced green plantains to the pot, stirring gently to submerge them in the stew liquid.
2 minutes
9
Cover and continue simmering over low heat until the beef is very tender and the plantains are cooked through, approximately 30-35 minutes.
32 minutes
10
Taste the stew and adjust seasoning with additional salt, lemon juice, or pepper as needed.
11
Serve the stew hot directly from the pot or in individual bowls, ensuring each portion includes beef, plantain pieces, and sauce.

What Makes This Variant Distinct

  • Original variant

Cuisines