Bowl of Beef Stew Senegal
(click to enlarge)

Beef Stew Senegal


Senegal   -   Thiou a la Viande
Serves:
Effort:
Sched:
DoAhead:  		 6 w/rice
***
3-1/4 hrs
Yes		 This fine Beef Stew is from Senegal, on the west coast of West Africa, and formerly part of the French Sub-Saharan Empire.

2
-------
7
1
1/2
1/2
1/2
1/4
-------
8
8
8
1
-------
2
2-1/2
1/2
-------
ar
#
---
oz
T
t
t
t
c
---
oz
oz
oz
#
---
c
c
c
---


Beef (1)
-- Mirepoix
Onions
Salt
Pepper
Thyme, dry
Coriander Seed
Oil
-- Vegies
Potatoes (2)
Turnips white
Sweet Potatoes (3)
Cabbage (4)
-- Sauce
Tomato Sauce (5)
Water
Vinegar, white
-- Serve with
Steamed Rice
Prep   -   (35 min)
  1. Cut BEEF into about 3/4 inch cubes.
  2. Chop ONIONS small. Mix all Mirepoix items together in a 4 quart Dutch Oven or similar.
  3. Peel POTATOES, TURNIPS and SWEET POTATOES. Cut into 3/4 to 1 inch cubes. Mix and hold in cold water until needed.
  4. Cut CABBAGE into wedges about 1 inch wide at the wide edge. Leave in the core to hold the wedges together.
  5. Mix all SAUCE items.
Run   -   (2-1/2 hrs)
  1. Bring Mirepoix mix up to frying temperature and fry over moderate heat until onions are translucent.
  2. Stir in Beef Cubes and fry stirring until all raw color is gone and any exuded liquid has evaporated.
  3. Stir in Sauce mix, bring to a boil and simmer covered until Beef is almost tender, about 1 hour.
  4. Drain Potatoes. Stir all Vegie items into the pot. Bring to a boil, cover and simmer for about 20 minutes or until Vegies are tender.
  5. Adjust liquid to your preference. I like a fair amount of liquid if serving with rice.
  6. Serve hot with plenty of Steamed Rice (see Serving).
NOTES:

  1. Beef:

      Weight is with excess fat removed, but some fat can be included at your discretion. This can be a stewing cut such as round.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  3. Sweet Potatoes:

    Either white sweet potatoes or the orange ones called "Yams" in North America can be used. I prefer the white which are less sweet. For details see our Morning Glory & Yam page.

  4. Cabbage:

      Preferably buy a small cabbage so the wedges aren't too large.

  5. Tomato Sauce:

      The pattern recipe called for 1 cup Tomato Paste, but I did as I usually do, using 2 cups of a very simple Tomato Sauce and cutting the water back a little. My favorite is Faraon brand "Spanish Style" which comes in convenient 8 ounce (1 cup) cans. Other very simple sauces can also be used.

  6. Serving:

      If serving in individual bowls, each should get a wedge of Cabbage, and the rest of the stew spooned over it. If serving in a single large bowl, it is common to arrange the Cabbage Wedges around the edges, then ladle the rest of the stew into the center. If serving buffet style, I cut the core from the cabbage wedges for easier serving, and spread the leaves over the top of the stew.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
qmm_cowstw1 180307 acb176   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.