Recipe
Beef Carrot Stew
Beef Carrot Stew could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe serves 1. This hor d'oeuvre has 87 calories, 3g of protein, and 4g of fat per servi
- Total time
- Total: 45 min
- Servings
- Servings: 1
- Difficulty
- Difficulty: medium
Ingredients
- 1 tablespoon of chopped Scent leaves
- 8 Pieces of medium Beef (Seasoned and Boiled)
- 7 medium pieces of Carrots
- 1/2 teaspoon of Curry
- 1 clove of Garlic
- 1 teaspoon of grated Ginger
- Seasoning cubes
- 1 small bulb of Onion
- 2 cooking spoons of Blended Tatashe-Pepper Mix (Bell peppers and scotch bonnet peppers)
- 2 Cooking spoons of Vegetable Oil
Instructions
- Scrape, wash and boil your carrots till soft.
- Place in a blender without water and grind till completely shredded.In a pot, heat up your oil and fry your onions, garlic and ginger.
- Pour in your Tatashe-pepper mix and your beef and allow to simmer on low heat for about 10-15 minutes.Season with curry, seasoning cubes and anything else you may wish to add.
- Pour in your carrots and stir in and allow to simmer on low heat for another 3-5 minutes.
- Add your chopped scent leaves and stir in and serve hot with rice, yam, plantain, pasta or any other accompaniment of your choice.
