Ingredients 2 pounds beef I used Chuck Roast 8 large roma tomatoes - chopped into chunks 1 large onion - chopped into chunks 4 sprigs parsley 3 sprigs celery leaves 14 a leek substitute with 3 stems of green onions 5 cloves garlic - peeled 1 inch ginger root- peeled 12 teaspoon ground white pepper 4 stock cubes 4g per cube - substitute with 4-5 teaspoons of bouillon powder 1 teaspoon salt 1 cup oil I used corn oil
Directions Grind the tomatoes and spices. Place the tomatoes، onion، basil، parsley، celery، garlic and ginger in a blender. Blend into a paste. Cut the beef into 1 12 inch slices and place in a pot. Add the ground ingredients to the beef. Then add the salt، stock cubes (or bouillon powder) and white pepper. Mix well to combine. Place the pot on medium high heat and bring to a boil. Stir then cover and let it cook while stirring from time to time for 30 minutes until the liquid reduces and the tomatoes assume a richer red color. Add the oil and stir. Taste to ensure seasoning is perfect، At this point، adjust the consistency of your stew. If you want it thinner، add a little water. If you choose to add water، be sure to taste so you can add more salt as needed. I like it thick so I leave it without any added water. Let it simmer with the oil for about 3 minutes then turn off the heat. Serve warm with boiled rice or any side of choice.
Notes I used chuck roast in this recipe because it has a nice ratio of fat to meat and it yields great flavor. Feel free to use any cut of meat you like. Sirloin steak or even stew meat are great choices. If you love heat، feel free to add some habanero or scotch bonnet pepper to the ingredients you blend. I blend the ingredients in this recipe with no added water. The water from the tomatoes provides enough liquid for my blender to crush the other ingredients. Also، I blend all the ingredients at once because my blender can accommodate them. If your blender is smaller blend in batches، making sure there are tomatoes in each batch.