Carrot And Tomato Fusion Stew Recipe

About this recipe

A hearty and flavorful beef stew packed with tomatoes, carrots, and celery, perfect for a satisfying kosher dinner. Slow-cooked to perfection for tender meat and rich flavors.

Ingredients

• 15G Terre Exotique Chopped Basil, 15G
• 500G Natoora French Mixed Heritage Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 1 Kg Harry & Percy British Salad Potatoes
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 250G Quick Cook Black Tapioca Pearls, 250G
• 50G Top-Op Clove Powder 50g
• - Schwartz Oregano
• 10G Top-Op Bay Leaves 10g
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 50G Pepper Black Ground BWFO
• 450G Potato Flour (Potato Starch), 450G

Instructions

1. 1. Prepare the vegetables by peeling and slicing 5-6 carrots, dicing 1 onion, and chopping 3 celery sticks. Peel and chop 4 potatoes into bite-sized pieces.
2. 2. In a slow cooker, add the prepared vegetables and 6 diced tomatoes.
3. 3. Season the mixture with 1 teaspoon of basil, 1/2 teaspoon of oregano, 2 bay leaves, 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of ground clove.
4. 4. Sprinkle 1/2 cup of tapioca over the ingredients to help thicken the stew as it cooks. Mix everything together well.
5. 5. Cover the slow cooker and cook on high for 5 1/2 to 6 hours, or until the vegetables are fully cooked.
6. 6. If the juices are too thin, stir in 2-3 tablespoons of potato flour to thicken the stew. Serve hot and enjoy.