My former roommate used to make minced meat stew unfailingly every week. I mean I like minced meat stew but every week? I could not for the life of me understand her obsession with the stew. You can put chicken stew, fish stew, snail stew and even beef stew in front of her and she would still opt for minced stew that is not ready. I guess when you love something, you go all the way with it. I personally make minced meat stew every other week. It’s so easy and quick to make. I eat mine with pasta, rice, boiled/fried yam and even plantain. My method of making this stew was slightly different. I wanted to make sure the beef was properly cooked before adding the tomato. If you decide to make this stew this week, tag us on social media with your picture.
Minced Meat Stew Recipe
Ingredients
1 Pound of Minced Meat
7 Cooking spoon of Tomato-Pepper Blend Mix
1 tablespoon of grated ginger
2 cloves of garlic
1 tablespoon of chopped parsley (optional)
1.5 cooking spoon of Vegetable Oil
1/2 bulb of Onion
1 Scotch Bonnet Pepper (Ata rodo)
1 Teaspoon of Chili Powder (dry pepper)
1 teaspoon of Black Pepper
Seasoning cubes
Method
Rinse and Season your minced meat with black pepper, chili powder, and 1 seasoning cube.
Heat up your oil and toss in your chopped garlic, onions, pepper and ginger. Fry for one minute.
Pour in your minced meat and stir fry on high heat for 1-2 minutes.
Reduce the heat to medium and allow the minced meat cook in its juices.
When the juices are nearly dry from the meat in the pan, add in your tomato-pepper blend and stir in.
Add one more seasoning cube or more if necessary.
Finally stir in the chopped parsley for one to two minutes and serve hot.
15 comments on “Minced Meat Stew”