Good morning everyone, hope we all are enjoying the beautiful weather today.
So, today I will be introducing a recipe which you can try and add to your weekend menu. I will be taking you on the hand as we ride through the steps by preparing a delicious tomato stew.
There are different ways by different people to prepare stew. Some can choose not to fry their stew while others may choose the frying method. But whatever approach, the results will be amazing but the taste will be different.
So for today's stew, in my family we have designated the day we assign to be stew day which we call "Stew Sunday", this means every Sunday we make stew.
I decided to break that record and surprised my brother who left for an exam. I know one of his favorites is Tomato stew with rice and I decided to go with that.
Okay, if you are in for the frying method. The first step is to transfer the tomato puree to saucepan and bring to simmer.
TOMATO PUREE
BOILING POINT
Until it reduces and dry up water, you scope out into a plate.
Then wash your meat, I use Chevon and Chicken to prepare mine, you can use any meat of your choice. Add the seasonings and stem for 3 minutes, then add the quantity of water that is okay for your stew size.
MEAT
SEASONING
MEAT STOCK
Next is to separate the meat from the stock and fry, while the water stock is used for the stew. For the frying, I use vegetable oil.
FRIED MEAT
Next is making the stew, using the oil I used to fry my meat. I top up more oil and put in my tomato paste and fry for 7 minutes, stirring the pot gradually to avoid getting a burnt result underneath.
After frying to my desired result, I pour in the meat stock, then taste to know if I need to add more salt, more seasoning cubes and other ingredients or not. Then, I boil it for 5 minutes and it's done.
THE STEW
My parboiled rice
