Slow-Cooked Onion And Cream Stew Recipe

About this recipe

A hearty and flavorful beef stew made with tender halal beef, fresh vegetables, and a rich, creamy base. Perfect for a comforting dinner.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Petti Delicato Extra Fine Passata
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of oil. Add 1.5 lb of halal stew meat and cook until browned on all sides, about 5-7 minutes.
2. 2. Remove the meat from the pot and set aside. In the same pot, add 1 diced onion and sauté until softened, about 3-4 minutes.
3. 3. Add 3 cups of diced potatoes and 1 cup of sliced carrots to the pot. Stir and cook for 5 minutes.
4. 4. Return the browned stew meat to the pot. Add 1 cup of creme fraiche, 1 cup of passata, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of sugar. Stir to combine.
5. 5. Pour in enough water to cover the ingredients, bring to a boil, then reduce the heat to low. Cover and let simmer for 4 hours, stirring occasionally, until the meat is tender and the flavors are well combined.
6. 6. Taste and adjust seasoning if needed. Serve hot with crusty bread or rice.