Thiou a la Viande
(Senegalese Beef Stew) Recipe
Origin: Senegal Period: Traditional
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Ingredients:
200g chopped onions
1 tbsp salt
1/2 tsp coarsely-ground black pepper
1/4 tsp thyme
1/4 tsp coriander
80ml oil
900g stewing beef cut into 1.5cm dice
250ml tomato paste
750ml water
120ml vinegar
250g white potatoes, cut into 5cm cubes
250g white turnips, cut into 5cm cubes
250g sweet poatoes cut into 5cm cubes
8 cabbage wedges (about 3cm wide at the bottom)
Thiou a la Viande
(Senegalese Beef Stew) Preparation:
Method:In a large casserole dish add the salt, pepper, thyme, coriander, oil and beef. Fry for 5 minutes to brown the meat on all sides. Combine the tomato paste, water and vinegar and pour this over the beef. Simmer until the meat begins to tenderize (about 1 hour) then add the vegetables and season lightly with salt and pepper. Cover and simmer gently for 20 minutes.
Serve on a bed of rice.
Read: Recipe Articles and Reviews
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More Senegalese recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Greens... More recipes for Beef... More recipes for Carbohydrate Staples...
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Other recipes with beef and vegetables as primary ingredients:
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