African Beef Stew That is Amazing!!!!

Stew Components:

2 tbsp. Vegetable Oil
2 lbs. Beef (Round Steak, Roast, Flank, etc.) cut into 1 1/2 inch - 2 inch cubs
1/2 c. Chopped Onion
1/2 tsp. Curry Powder
1 tsp. Fresh Minced Ginger
1/2 tsp. Salt (or to taste)
1 c. Tomato Juice
1 c. Beef Stock
6-12 drops Tabasco (I find that I tend to be a little heavy handed with the Tabasco and probably double the high amount)

Heat oil in pan until HOT and add the beef to the pan. This will splatter a little so be prepared. Brown the meat on all sides and then remove the meat from the pan.

Add the onions to the drippings left in the pan and cook until soft. Add the meat back to the pan along with the curry powder, ginger, and salt. Stir fry this mixture for right at 1 minute and then add tomato juice, beef stock, and Tabasco.

Bring this to a boil, reduce the heat, cover and simmer for 1.5 to 2.5 hours (essentially until the meat is tender).

Rice for Soup:

1 tbsp.  Vegetable Oil
1 Clove Garlic,  Halved
Salt to taste
1 c. Uncooked Rice
1 c. Water, Hot
1 c. Beef  Stock, Hot
In a heavy pan (preferrebly a Cast Iron Dutch Oven), heat the vegetable oil and then add the garlic clove cooking until it is golden (not burnt). Remove the garlic clove and discard. Add the rice to the oil and stir it well so that the rice is fully coated. Add the ingredients, hot water and stock, along with salt. After bringing the rice to a boil, reduce heat, cover, and cook for 20 minutes until all the liquid is absorbed and the rice is tender.

GARNISHES:

1 c. pineapple chunks
1 jar chutney (your choice)
1 c. chopped peanuts

Keep all components warm until you are ready to serve them. Place 1/2 c rice in each serving bowl and spoon the stew over it. Serve garnish in small bowls on the side. Enjoy!!!!