Sudanese Beef, Spinach and Peanut Stew
(Published: )
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Cooking Time |
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4 people |
Ingredients:
- 2 tablespoons vegetable oil
- 500g chuck steak, cut into 3 cm pieces
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 3 cups good-quality beef stock
- 1 sweet potato, cut into 4 cm pieces
- 2 bunches spinach, trimmed
- 2 tomatoes, cut into large pieces
- 1/3 cup unsalted roasted peanuts, ground to a paste
- Couscous, to serve
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Directions:
1. In a large, deep frying pan, heat 1 tablespoon of oil over medium-high heat. When hot, cook beef for three minutes or until browned. Remove and set aside. Keeping heat on, add remaining 1 tablespoon of oil, then add the onions and cook for three minutes or until brown. Add garlic and tomato paste, and cook, stirring frequently for 30 seconds or until fragrant. Add cooked beef with stock, plus two cups of water to the pan, then bring to a boil. Once boiling, reduce heat to low, cover slightly, and cook for 1 hour or until beef is tender and the liquid in the pan has been reduced by one third. Add sweet potato and cook for an additional 15 minutes or until tender.
2. While sweet potato is cooking, heat a large pan over medium-high heat. Add spinach to the pan, cooking in batches if necessary, for about 20 seconds or until wilted. Drain.
3. Combine spinach, tomatoes, and ground peanuts to the beef stew and stir to combine. Allow everything to cook together for 5 minutes or until warmed through. Season with salt and pepper, and serve over couscous, sorghum, or rice.
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