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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A real comfort food for that cold day. This stew has a wonderfully different taste, should be served in warmed bowls or bread bowls. Ingredients:
2 1/2 lbs stew beef, cut into cubes |
1 small head of a cabbage quartered |
1/4 kilo chinese cabbage krinkley edged |
2 medium sized potatoes quartered |
5 plantains peeled and sliced in the middle |
1 big can of pork and beans |
1/2 cup tomato paste |
2 cups water |
1 small onion sliced |
3 cloves garlic minced |
salt and pepper to taste |
i like to add a selection of hot peppers. |
Directions:
1. Start by frying the plantains.
2. fry until slightly golden brown.
3. Drain off the oil and set aside.
4. Saute the garlic and onions.
5. add in the beef.
6. Saute until it changes color.
7. Season with some salt and pepper.
8. Next add in the tomato paste and water.
9. Mix and let it boil.
10. Cover and simmer over low medium heat until beef is tender.
11. Once the beef is tender, add in the potatoes.
12. Let it simmer some more until the potatoes are cooked.
13. At this point you can add in the rest of the ingredients.
14. The veggies, pork and beans and plantains.
15. I usually just pile them in and cover for a few minutes allowing the veggies to wilt a bit.
16. Afterwards I gently mix them until their well incorporated into the sauce.
17. Serve with crunchy rolls or bread.
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