INGREDIENTS:
700 gr beef for stewing, cut into medium size cubes
300 gr chicken liver, you can find in the supermarket already cooked
4 medium size potatoes, cut into wedges
2 medium size carots, peel & slice
1/2 cup of frozen green peas, defrost & set aside
1 large red bellpepper, cut into two, diced the other half & cut ino cubes the remaining for garnish
2 large white onions,diced small
3 heads of garlic,squashed & chopped
2 large riped tomatoes, diced small
2 lauriel leaves
1 pc of dried pepper, choped (be careful with the chili its quite strong)
1 bouquet de garni
1 knorr chicken cubes, or beef bouillon
3 spoons of olive oil
2 spoon of tornesol oil
3/4 cup cold water
salt & pepper to taste
PROCEDURE
1)Reheat your heavy bottom casserol w/ the olive oil (I use old style cocote very heavy perfect for stewing).
2)Sauté the onions till transparent, add garlic mix for 2 min & add the beef, sauté quickly.
3)Put the tomatoes & diced bellpepper, mix for about 5 min,then pour the cold water, put the knorr cubes and add the bouquet garni and lauriel leaves. Reduced the heat medium slow. Let it stew slowly for about 2 hours.
4) while waiting, mash the chicken liver (if you bought already cooked, if not boil water into a small casserol put little salt and pepper)with a fork if you have a blender you can use it but I prefer the fork so it will not be too mushy.
5) Reheat a nonstick frying pan w/ the tornesol oil. When its smoky hot fry the hedges of potatoes. When its done, put it on a paper towels so the exces oil will be absorbed.
6) When the beef is tender remove the bouquet garni and lauriel, adjust the taste with the salt & pepper, add the chicken liver, leave it for 5 min. Then add The remaining bellpepper, the peas and potatoes let it simmer for about 10 to 15 mins. Serve it with rice. Bon à petit!
When stewing beef if you want it to be tasteful & tender never boil them, & use cold water. Let it cooked slowly. Any suggestions, share it!
