West African Beef Pot 3

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated by tossing them in a large bowl. This step is crucial for infusing the meat with flavor from the start.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in batches to avoid overcrowding. Allow each piece to brown deeply on all sides, turning occasionally. The beef should develop a rich, dark crust, which adds depth to the final dish.
3. While the beef is browning, peel and slice 2 carrots into rounds and chop 1 onion finely. Set these aside as they will be added to the pot soon.
4. Once all the beef cubes are browned, remove them from the pot and set aside. In the same pot, add the chopped onion and sliced carrots. Sauté them in the remaining oil and beef drippings over medium heat until the onions become translucent and the carrots start to soften, releasing a sweet aroma.
5. Return the browned beef cubes to the pot, nestling them among the vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are just submerged. Bring the mixture to a gentle simmer, then cover the pot with a lid.
6. Reduce the heat to low and allow the beef to braise slowly. Cook until the beef is tender and easily pierced with a fork, which should take approximately 1 to 1.5 hours. Stir occasionally to ensure even cooking and prevent sticking.
7. Once the beef is tender, taste the broth and adjust the seasoning with more salt and black pepper if necessary. The flavors should be balanced and robust, with the beef and vegetables fully infused with the savory broth.
8. Serve the West African Beef Pot 3 hot, accompanied by rice, bread, or a fresh salad. This dish is best enjoyed shared, embodying the communal spirit of West African dining.