African Beef Stew

This African beef stew recipe is slow-cooked to develop an unbeatable flavour and meltingly tender texture. The combination of spices used in this hearty stew is what creates a unique taste setting this stew apart from most. Serve as is or with rice


2 Tbsp. coconut oil
2 lb. stewing beef
2 Tbsp. curry powder
1 Tbsp. paprika
1 tsp. ground black pepper
½ tsp. ground cinnamon
1 large yellow onion, chopped
4 garlic cloves, crushed
2 Tbsp. minced ginger, about 2-inches
1 yellow or orange bell pepper cut into large bite size pieces
2 large tomatoes, cut into large bite size pieces
1 cup coconut milk
4 carrots, cut into large bite size pieces
4 medium size potatoes, cut into large bite size pieces
2 cups sliced green cabbage (the slices should be about 1-inch thick)
3 Tbsp. pure tomato paste
Sea salt to taste
Note: spices must be gluten free


Preheat oil in large pan over medium heat.
Season beef with spices and add to preheated pan. Sauté the beef until brown, about 3 – 5 minutes
Add the onions, garlic and ginger to the meat, reduce the heat to low and continue to sauté until onions are translucent, about 5 minutes
Add the tomatoes and continue to stir until mixture begins to simmer
Pour the coconut milk into the meat mixture, cover and simmer on low heat for 1-½ hours, stirring occasionally
Add Carrots, potatoes, cabbage and season with salt to taste. Cover and cook 45 more minutes or until the beef easily flakes with a fork. If the stew becomes too thick add a little more coconut milk

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