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African peasant stew recipe
- Cuisine: Zimbabwean
- Serves 6–8
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
2 kg (4 lb) chuck steak on the bone (ask butcher to cut through the bones)
salt
pepper
2 red chillies, deseeded and finely chopped
1 tablespoon olive oil
2 large onions, finely chopped
Preparation
Learned from their Zimbabwean staff , this recipe takes the Raizons back to their old home, sitting beneath a tree with plates of stew. Wilted wild greens were served with it, but an Australian substitute would be silverbeet.
Cut the meat into rough chunks. Season liberally with salt, pepper and a little of the chilli.
Heat the oil in a large saucepan and sauté the onions and remaining chilli until lightly golden. Add the meat in batches and cook until browned. Remove the meat from the saucepan and place in a larger, heavy-based saucepan.
Swirl the first saucepan out with ½ cup of boiling water to remove all the brown bits, and add the water to the second saucepan. Cover and cook on a low heat, turning the meat occasionally until tender, about 3 hours. A rich gravy should form at the bottom of the saucepan. If it becomes dry, add a little boiling water. Serve with polenta.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this African peasant stew recipe then browse more Zimbabwean recipes, stew recipes, meat recipes, child-friendly recipes, easy recipes and our most popular hainanese chicken rice recipe.
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