Ingredients
6
6 servings
- •5 plum tomatoes, chopped, divided
- •2 red bell peppers, chopped
- •½ red onion, chopped
- •½ red onion, sliced
- •2 habanero peppers, chopped
- •6 cloves garlic
- •12 oz tomato paste
- •1 tablespoon salt, plus 1 teaspoon salt, divided
- •1 ½ teaspoons black pepper, divided
- •½ cup water
- •1 cup vegetable oil
- •1 ½ lb flank steak, cut into strips
- •1 teaspoon fresh rosemary
- •1 teaspoon paprika
- •1 teaspoon curry powder
- •2 cubes beef bouillon
- •1 bay leaf
- •white rice, cooked, for serving
- •fried plantain, for serving
- •scallion, for serving
- •fresh parsley, for serving
Instructions
- In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
- Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
- Add the blended tomato and pepper mixture and the bay leaf.
- Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
- Fish out the bay leaf.
- Remove stew from heat and let sit 10 minutes.
- Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 741
- Carbohydrate: 52g
- Fat: 46g
- Fiber: 5g
- Protein: 25g
- Sugar: 18g
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