Chuck ·
Senegalese Food ·
Petits Pois au Bœuf
Ingredients
- 1 kg / 2.2 lb chuck steak
- 7.5 dl water
- 3 yellow onions, chopped
- 8 garlic cloves, minced
- 5 tbsp cooking oil
- 2.5 tbsp white wine vinegar
- 1.5 tbsp sweet chili sauce
- 1.5 meat bouillon cube
- 1.5 tbsp Dijon mustard
- 1.5 tsp dried thyme
- 1.5 tsp chili powder
- 600 g frozen green peas
- 1.5 tsp salt
- 2 ml black pepper
- bred and optional fluffy riced potatoes (using potato ricer) to serve with the casserole.
Equipment
Instructions
- Cut the meat into 2 - 3 cm pieces.
- Brown the meat in cooking oil over medium heat in a cast iron Dutch oven.
- Add onion and garlic and cook for a few more minutes.
- Add water, vinegar, sweet chili, bouillon cube, mustard, thyme, chili, salt and pepper. Bring to a simmer and let it simmer for about 1 1/2 - 2 hours until the meat is tender.
- Add the peas and let it simmer for about more 5 minutes.
- Taste with salt, pepper, and chili.
- Serve with bread and for example riced potatoes.
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