Somali-Inspired Beef Stew

Ingredients

Here are the following ingredients:

• ⅓ cup (75 mL) canola oil (approx)
• 6 lb (2.7 kg) Chuck Roll, cut into ½-inch (1 cm) pieces
• 12 oz (375 g) chopped onion, about 3 cups (750 mL)
• ½ cup (125 mL) minced garlic
• ¼ cup (60 mL) ground cumin
• ¼ cup (60 mL) ground turmeric
• 3 tbsp (45 mL) kosher salt
• 2 tbsp (30 mL) mild paprika
• 1 oz (30 g) powdered chicken bouillon, about 3 tbsp (45 mL)
• 2¼ lb (1.2 kg) peeled and diced potatoes, about 6 cups (1.5 L)
• 1 lb (500 g) sliced carrots, cut into coins, about 4 cups (1 L)
• 1 lb (500 g) chopped green bell pepper, about 4 cups (1 L)
• 1 lb (500 g) chopped red bell pepper, about 4 cups (1 L)
• 1 cup (250 mL) chopped fresh cilantro
• ⅓ cup (75 mL) lime juice

Service

• 1 cup (250 mL) chopped fresh cilantro

Preparation

1. Heat half the oil in a large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
2. In the same pot set over medium heat, add onion and garlic; cook until softened. Stir in cumin, turmeric, salt, paprika and bouillon.
3. Add potatoes, carrots and 4 cups (1 L) water; bring to a boil. Return beef and any accumulated juices to pot. Simmer, covered, for 20 to 30 minutes or until vegetables are tender and broth is thickened.
4. Stir in peppers; simmer for an additional 10 to 15 minutes or just until cooked through.
5. Stir in cilantro and lime juice. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Reheat stew and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 1½ cups (375 mL) stew into hot bowl. Garnish with 1 tbsp (15 mL) cilantro.

Beef Cuts