Best 8 African Beef Recipes

AFRICAN BEEF CURRY

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.

WEST AFRICAN BEEF STEW

Steps:

• In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1 minute longer. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until meat is tender. , Stir in the cabbage, green peppers and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. , Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired.

NORTH AFRICAN BEEF STEW

Steps:

• Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
• Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

AFRICAN BEEF CURRY

Steps:

• Cut the beef into 1/2 inch cubes.
• Chop the onion and peppers.
• In a large saucepan, combine the beef, onions, peppers, undrained tomatoes, curry powder and salt.
• Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 to 2 hours.
• About 45 minutes to a half hour before ready to serve, prepare the rice according to package directions.
• Serve the beef over the rice and top with some raisins.

AFRICAN BEEF

Steps:

• In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
• Cut stewing beef in 1 1/2 inch cubes.
• Season the meat with salt and pepper.
• In a large saucepan or stew pot, heat the Canola oil over medium heat.
• Add the onion, garlic, bell pepper, and carrots.
• Saute until the onions are translucent.
• Add the meat and continue to cook, stirring often, until it is browned on all sides.
• Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
• Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
• Taste and add salt and pepper if desired. Remove the bay leaf and discard.
• Serve hot over rice.
• Cook on Low for 7 hours if using your slow cooker.

TRINCADO AFRICAN BEEF STEW - PORTUGAL

Steps:

• Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
• Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
• Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
• Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
• Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
• Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
• This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.

BEEF CHAPATIS (AFRICAN VERSION OF TACOS)

Steps:

• Chapatis:.
• In a mixing bowl, use your hands to combine the flour, water, salt and 2 T of the olive oil. Mix until well combined and a sticky dough forms. (You may need to fine tune this to get the right consistency for kneading without sticking, by adding more flour. If the dough is too stiff then add a bit more water) Remove the dough from the bowl and place it on a floured surface. Knead the dough for about 3 to 5 minutes. Refrigerate for 20 minutes.
• Return the dough to the floured work surface and roll it into 4 six-inch circles/discs.
• Put the remaining 2 T of olive oil in a saute pan over medium heat and make sure to get really hot before adding the chapatis, or the chapatis will soak up the oil instead of browning properly. Put one or two chapatis into the hot pan (depending on the size of your pan) and brown both sides of the chapatis. Remove from pan and keep warm and do the other two (you may need to add a bit more oil to the pan.). I also like to lightly salt the cooked chapatis.
• Filling:.
• In a hot saute pan over medium heat, saute the onion and garlic in the olive oil until the onion gets translucent, about 2 minutes. Add the chiles and saute for 1 minute. Add the ground beef and continue to saute until the meat is completely cooked - approximately 10 minutes.
• Season the filling with salt and pepper and serve on a piece of chapati. Add toppings if desired.

TRINCADO AFRICAN BEEF STEW - PORTUGAL

Steps:

• 1. Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
• 2. Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
• 3. Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
• 4. Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
• 5. Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
• 6. This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.