El Niño Stew Wave

Ingredients

• 800 g beef stew meat, in chunks
• 2 red onions, in half rings
• 3 cloves garlic, finely chopped
• 2 red bell peppers, in strips
• 2 orange bell peppers, in strips
• 2 sweet potatoes, thinly sliced
• 2 red chili peppers, finely chopped
• 400 g canned diced tomatoes
• 250 ml beef stock
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp white wine vinegar
• salt and black pepper
• 2 tbsp olive oil
• fresh coriander (optional, for garnish)

Method

1. Heat 1 tbsp olive oil in a casserole and brown the beef on all sides.
2. Add onions and garlic, sauté for 3 minutes.
3. Add chili, cumin, smoked paprika and tomato paste, cook for 2 minutes.
4. Add diced tomatoes and stock, bring to a boil and stew covered on low heat for 2 hours.
5. Preheat oven to 200°C.
6. Toss peppers and sweet potato with 1 tbsp olive oil, salt and pepper. Spread on a baking tray and roast for 20 minutes until soft.
7. Season the stew with vinegar, salt and pepper.
8. On each plate, arrange the roasted peppers and sweet potato in a wave shape, like a rising wave. Spoon the stew next to it so the wave remains visible.
9. Garnish with coriander.

Serving notes

• Serve the wave shape clearly visible on a light plate.
• Sprinkle extra chili on the wave edge for more tension.
• Serve with flatbread to scoop up the wavy stew.