ROSEMARY BEEF STEW

Last week  there were some sprigs of rosemary on sale at my local supermarket ,the inspiration behind this recipe.

I had already had rosemary in my tea in oven roast potatoes but had not prepared any meat dish with this herb .

Garlic and rosemary go really well together and you can try this dish with the this mukimo recipe .

Read more about the health and side effects of rosemary .

Whenever I buy meat in bulk letting it sit in the refrigerator overnight before i portion it and always gives me tender cuts  of meat that do not have to be stewed for long .

Here goes the recipe:

 

Ingredients

400grammes  of cubed beef.

2 large tomates,cubed

2 medium sized carrots,cubed

1 large onion cubed

5 cm sprig of rosemary .

salt to taste

Sprig of rosemary in beef stew..

 

Method

1.Place a suitably sized saucepan over medium high heat and add  1 and a half tablespoonfuls of oil,then add your cubed onions,fry till the onions are softened and changed to an almost transclucent color.

2.Add your beef,let it brown then add your tomatoes and carrots ,cover and let cook for about 5-7  minutes.

3.Add  enough water to cover the meat and let simmer on low heat ,once the stew starts bubbling add a sprig of rosemary to your dish and let it simmer way for 10-15 minutes till your stew thickens and your meat is tender which may take longer for tougher cuts of meat .

4.Remove the rosemary sprig from the stew before serving

Buon appetito!

MATOKE STEW WITH GREEN PEAS

Anything that had green bananas i ate.

That is what my mum tells me when she regals us with our favourite foods when we were chidren.

Green bananas are cheap and in Kenya are available all season.

This is food that is low in carbohydrates and has the B2 vitamin  necessary for cell growth and engery production.

To prevent the sticky gum green bananas are famous for from sticking to your hands,apply some olive oil on both your hands and the knife you will use to peel them

Ingredients

5 green bananas,peeled and cut into halves widhtwise

2 tablespoons vegetable oil

1 medium sized onion sliced thinly

1 clove garlic,minced

1 ripe tomato chopped

2 medium sized carrots,grated medium size)

1 cup green peas(parboiled)

salt and pepper to taste

water/stock

Method

1.Fry the onions in a saucepan till the become soft and are almost turning brown,then add i clove minced garlic.Fry for 30 seconds.

2.Add the chopped tomato tomato and grated carrots and season with 1/4 teaspoon salt and a dash of black pepper.

3.Add enough water/vegetable stock to cover bananas and cook over low heat for 10 minutes then add the parbolied peas.

4.Let cook for a further

5 minutes or till when a fork is passed through the bananas it goes through.

Great with roast chicken,meatballs and you favourite salad