Chef note
Let the stew reduce enough to feel generous and full-bodied, but stop before the plantain loses its shape completely.
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Slow comfort
Savory West African Beef, Okra, and Plantain Stew
Soups & StewsSlow comfortServes 416 ingredients7 steps
Ingredients
200g beef stew meat, cut into cubes
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Chef Stone's Secret Spice™️
1 large onion, chopped
6 garlic cloves, sliced
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon ground cumin
2 cups cubed peeled sweet potato
3 cups unsalted beef stock
1 can plum tomatoes, drained
2 cups sliced okra
1 large green plantain, peeled and cubed
1/4 cup chopped fresh cilantro
Method
1
Season the beef cubes with salt, pepper, and Chef Stone's Secret Spice.
2
Heat half the olive oil in a deep pan and sear the beef on all sides until browned, then remove it from the pan.
3
Add the remaining oil and sauté the onion and garlic until softened, scraping up the browned bits from the base.
4
Stir in the mustard seeds, coriander, and cumin, then cook until fragrant.
5
Return the beef to the pan with the sweet potato, beef stock, and tomatoes. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
6
Add the okra and plantain, then continue simmering for another 20 minutes until the beef is tender and the vegetables are cooked through.
7
Stir through the chopped cilantro and serve hot.
Plating direction
Serve the stew in a deep, rustic earthenware bowl to emphasize its comforting, traditional roots. Garnish with a vibrant swirl of cilantro and a light drizzle of high-quality olive oil to add a touch of contemporary elegance. A small, crisp plantain chip placed artfully on top can provide a delightful textural contrast.
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