Beef, beetroot, habanero stew…

Ingredients:

1kg boneless beef shin, cut 6cm square chunks
Salt 
60ml olive oil
6 garlic cloves, peeled, chopped
4 shallots, peeled, cut into 1cm thick slices
3 bay leaves
4 oranges, shave peel into 4 wide strips, juice all for 400ml
500g beetroot, peeled, cut into 4cm chunks
500ml beef stock
1 litre water
1½ tbsp tomato paste 
½ dried habanero chilli
1½ tsp ground cumin
1½ tsp ground coriander
1½ tsp ground cinnamon

To serve:

160g soured cream
1 tbsp chopped coriander 
1 lime, quartered

Method:

Season beef with teaspoon of salt. On medium flame, heat half oil. Brown beef, pieces spaced for 10 minutes. Turn regularly on sides, then remove.

Leave juices in pan. Add 2 tablespoons of oil, garlic, shallots, bay leaves, orange peel, half teaspoon salt. Saute for 5 minutes. Stir until onions are soft, golden. Add beetroot, fry for 5 minutes, stir. Return beef to pan. Pour over beef stock, orange juice, water.

Add tomato paste, habanero, ground spices. Bring to boil, turn down heat to medium. Cover, cook for 2 hours. Till meat is soft, falling apart with thick sauce. 

Serve on rice. Top with a spoon of soured cream, sprinkle of coriander. A wedge of lime. 

An amazing dish!

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