Ingredients

The following ingredients have 4 Servings
  • 1-2 pound stew beef (, cut in small pieces)
  • 1/2 -1 cup oil (Canola, Vegetable or Corn) (, adjust as needed )
  • 1 medium yellow onion
  • 4 roma tomatoes (, they are less acidic)
  • 4 peeled garlic cloves
  • ¼ cup chopped parsley
  • 3-4 tablespoon celery leaves
  • ½ -1 scotch bonnet pepper (, optional)
  • 1-2 basil leaves
  • 1 teaspoon fresh thyme
  • 1 canned tomatoes sauce (, 14 ounce)
  • ½ teaspoon curry powder
  • 1 teaspoon white pepper
  • 1-2 teaspoons smoked paprika
  • 1 tablespoon Maggie powder or beef bouillon powder
  • 1-2 green onion (, sliced )
  • salt to taste

Instruction

  • Boil beef with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 minutes or more, depending the cut of beef and how you like your beef cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
  • Add 1 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside.
  • In a blender, blend the onions, tomatoes, garlic, parsley, celery, thyme, basil  and scotch bonnet pepper 
  • Gently pour the blend of puree ingredients, and tomatoes puree  in the saucepan, add curry powder, white pepper , smoked paprika and bouillon powder bring to a boil, reduce heat and simmer for about 30 minutes.
  • Then return browned  beef and simmer for another 10 to 15 minutes.
  • Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding beef stock or water as needed to prevent burns
  • Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
  • Serve warm with desired side dish.