• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 3 Bacon slices - cut 1/4" dice

  2. 1 White onion - coarsely chopped (large)

  3. 2 lbs 908g / 32oz Strip or rump steak - cut 1/2" cubes

  4. 3 lbs 1362g / 48oz Ripe tomatoes - peeled, seeded, (large) and coarsely chopped

  5. 3 Preserved malagueta peppers - minced

  6. 1 teaspoon 5ml Liquid from the malagueta peppers

  7. 3/4 teaspoon 3.8ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  9. 1/2 cup 118ml Water

  10. 6 Green onions, dark green parts only - sliced, for garnish

Instructions Jump to Ingredients ↑

  1. Heat a medium cast-iron or enamel casserole, or other heavy oven safe pan over medium-high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl.

  2. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden. Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon-onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough.

  3. Spoon the stew into large, heated bowls and scatter green onions over the top.

  4. This recipe yields 6 servings.


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