Madagascan beef stew (Romazava)

By brossette

3 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 2.8/5 (177 Votes)

1 Picture

Beef stew

Creole Deer Liver

Ingredients

1,5 cl of vegetable oil
1 kg of stewing beef, cubes (preferably the shank)
1 clove garlic, crushed
1 small onion, chopped
3-4 thin slices of fresh ginger
1 fresh tomato, chopped
Salt, Pepper
500g paracress leaves (Acmella oleracea - found in Chinese shops)

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 80mins
Cost Budget Friendly

Preparation

Step 1

In a stew pot, heat the oil over fairly high heat, and fry the chunks of beef.

Step 2

Add the garlic, onion and ginger, and chopped tomato.

Step 3

Salt and pepper to taste and plunge the chunks of meat in water.

Step 4

Boil for 7-10 minutes, skimming often, then reduce the heat. Place a lid on the pot and simmer for 45 minutes to an hour.

Step 5

Add the paracress, previously rinsed and cook for another 20 to 25 minutes.

Like these recipes? Then you'll love

How to Make the Perfect Stuffed... 4.5/5 (16 Votes)
Butternut squash mash with onion... 3.4/5 (100 Votes)
Jerk chicken stew 3.4/5 (145 Votes)
Courgette and minced beef bake... 3.4/5 (166 Votes)
Italian-style beef stew 3.2/5 (108 Votes)
Chicken Stew 3/5 (22 Votes)

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.