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Spicy beef stew with liquorice
This is a recipe inspired by the rich and varied Indian cuisine. We use many different spices in this recipe, such as cinnamon, cardamom, cumin and turmeric. And because it is a stew, all these spices can release their aroma into the meat and sauce for hours, giving them a deep and complex flavor. The spicy part of this sauce is due to the use of red pepper, which is also common in Indian cuisine. If you also want the children to eat with you, you may not be able to put it in, or just add a small piece for some extra spice. This stew also contains licorice, which gives a sweet and licorice-like taste. beef stew and beef stew recipe
Liquorice is made from the root of the licorice plant, which grows mainly in southern Europe and Asia. Beef stew and bay leaf are also ingredients that are often used in making licorice. Laurel is an evergreen tree that can live up to 100 years. The leaves have an aromatic and bitter taste that goes well with meat dishes. We're going to get started quickly with this spicy beef stew with licorice! A delicious pot of stew that makes your mouth water.
And this is how you make the Spicy beef stew with liquorice:
-First cut the meat into coarse blocks, sprinkle the three level tablespoons of 5spices over it and some salt and pepper. Let it marinate for a while until use.
-Peel the onions and cut them in half and then into half rings. Clean the beef tomatoes and cut them into cubes. Cut the red pepper into small rings.
- Take a frying pan and add some wok oil. (This one is a bit spicier). Then brown the meat all over. Then add the onions and fry for 5 minutes. Then add the tomatoes, the chopped garlic cloves and a few rings of red pepper.
-Deglaze it with lukewarm water and finally add the rest of the spices, the licorice stick and the stock cube. Make sure the meat is well submerged in water. And then the stewing can now begin, we stew this for at least 4 hours!
-When after 4 hours of stewing the meat has become completely soft and your whole kitchen smells wonderfully of herbs, cook the rice. Remove the licorice stick and bay leaves from the stew.
Spicy beef stew with liquorice
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
When the rice is cooked, spoon it into a bowl and then place the beef stew on top. If the sauce is too liquid for your liking, make it a bit firmer by adding cornstarch. Garnish the dish with some sliced spring onions and red pepper rings and prawn crackers.
Spicy beef stew with liquorice
This is a recipe inspired by Indian cuisine. We use a lot of different spices in this recipe. And because it's a stew, all these spices can impart their aroma to the meat and sauce for hours.
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Hallway: Main dish
Kitchen: Indonesian
Keyword: beef stew
Preparation time: 10 minutes minutes
Preparation time: 4 hours hours
Total time: 4 hours hours 10 minutes minutes
Servings: 4 people
calories: 513kcal
Author: Francine
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You need:
Ingredients:
- 1'' Kg stew (e.g. ribs) - in cubes of 2 by 2 cm
- 1 Spanish / chili pepper - cut in rings
- 3 large white onions - in half rings
- 2 large beef tomatoes - in cubes
- 2 toes Garlic - XNUMX onion - shredded
- 300 gram rice
From the stock / spice cabinet:
- 1 cube of beef stock
- salt
- peper
- 3 el 5 spices - (level spoons)
- 1 sprig of liquorice - or slices from the toko
- 1 star anise
- 2 bay leaves
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
First cut the meat into coarse blocks, sprinkle the three level tablespoons of 5spices over it and some salt and pepper. Let it marinate for a while until use.
Peel the onions and cut them in half and then into half rings. Clean the beef tomatoes and cut them into cubes. Cut the red pepper into small rings.
Take a frying pan and add some wok oil. (This one is a bit spicier). Then brown the meat all over. Then add the onions and fry for 5 minutes. Then add the tomatoes, the chopped garlic cloves and a few rings of red pepper.
Deglaze it with lukewarm water and finally add the rest of the spices, the licorice stick and the stock cube. Make sure the meat is well submerged in water. And then the stewing can now begin, we stew this for at least 4 hours!
When after 4 hours of stewing the meat has become completely soft and your whole kitchen smells wonderfully of herbs, you cook the rice. Remove the licorice stick and bay leaves from the stew.
When the rice is cooked, spoon it into a bowl and then the beef stew on top. If the sauce is too runny for your liking, make it a bit firmer by adding a cornmeal paste. Garnish the dish with some sliced spring onions and red pepper rings and prawn crackers.
Delicious bites!
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