Ingredients
Scale
- 2 cups cornmeal
- 4 cups water
- 1 teaspoon salt
- 1 pound beef chunks, diced
- 1 tablespoon cooking oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium tomatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef stock or water
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Boil 4 cups of water in a large saucepan. Add 1 teaspoon of salt.
- Gradually whisk in the cornmeal, ensuring there are no lumps.
- Lower the heat and let it simmer for about 10-15 minutes, stirring often until it thickens.
- Remove from heat and cover to keep warm.
- In a large frying pan, heat the cooking oil over medium-high heat.
- Add the diced beef and sear until browned on all sides, about 5-7 minutes.
- Remove the beef and set it aside.
- In the same pan, add the diced onion and minced garlic, cooking until soft and translucent, about 3-4 minutes.
- Add the diced bell pepper and sauté for an additional 2 minutes.
- Mix in the diced tomatoes, smoked paprika, ground cumin, salt, and black pepper.
- Return the seared beef to the pan and pour in the beef stock or water.
- Let it come to a gentle simmer, cover, and cook for 30-40 minutes, or until the beef is tender.
- Sprinkle in fresh parsley just before serving, if desired.
- Serve a generous scoop of maize delight on a plate and ladle the beef stew over the top.
Notes
- This recipe serves 4 people.
- Feel free to adjust the spices according to your taste.
- Fresh parsley is optional but adds a nice touch to the dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Zimbabwean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg