Beef Stew

Jun 24, 2010

ROAST meat over charcoal stove or in oven as you flip, until golden brown. Avoid burning.

Ingredients
1/2 kilo meat
Royco, 1 level teaspoon
Ginger, 1 fresh piece
1 fresh onion
1 clove of garlic or 1 small white onion
1 Green peeper
1Carrot
2 Ripe medium tomatoes
Salt to taste

Method
Roast meat over charcoal stove or in oven as you flip, until golden brown. Avoid burning.
Remove meat, cut into small pieces.
Place meat in a saucepan; add water and boil until done.

As meat boils, add salt to taste.
Wash and pound or grate ginger.
Cut or grate onion and garlic.
Wash and chop or grate green pepper and carrot.

Wash and chop tomatoes and put aside for later use.
Drain the soup. Stir and fry meat in pan, for 3-5 minutes.
As you fry, add ginger.

Add Royco, grated onion and garlic and keep stirring.
Add carrot, green pepper and tomatoes.
Stir continuously until tomatoes mash completely.
Cover saucepan and cook on medium heat for 15-20 minutes.
Serve hot, goes well with matooke and rice.

Compiled By Christine Kintu

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