Ugandan Matoke (Plantain Stew)

Ingredients

• 6 medium Green plantains
• 1 lb Beef stew meat
• 1 large Onion
• 3 medium Tomatoes
• 2 cloves Garlic
• 1 medium Green bell pepper
• 2 tablespoons Vegetable oil
• 2 cups Beef broth
• 1 teaspoon Curry powder
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Prepare the ingredients: Peel the 6 medium green plantains and cut them into 1-inch pieces. Cut the 1 lb of beef stew meat into 1-inch pieces. Chop the 1 large onion, 3 medium tomatoes, and 1 medium green bell pepper. Mince the 2 cloves of garlic.
2. 2Season the beef: Place the 1-inch pieces of beef stew meat in a bowl and season them with the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
3. 3Sear the beef: Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F or 200°C). Add the seasoned beef to the hot pot and brown it on all sides, about 5-7 minutes. Remove the browned beef from the pot and set aside.
4. 4Sauté aromatics and vegetables: Add the chopped 1 large onion and minced 2 cloves of garlic to the same pot. Cook over medium heat (about 300°F or 150°C), stirring occasionally, until the onion is softened, about 5 minutes. Add the chopped 3 medium tomatoes and 1 medium green bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
5. 5Build the sauce and add beef: Stir the 1 teaspoon of curry powder into the vegetables and cook for 1 minute until fragrant. Pour in the 2 cups of beef broth and scrape the bottom of the pot to loosen any browned bits. Return the browned beef stew meat to the pot.
6. 6Add plantains and simmer: Add the 1-inch pieces of 6 medium green plantains to the pot. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 45-60 minutes. The stew is ready when the plantains are tender when pierced with a fork and the beef is cooked through and easily shredded.
7. 7Rest before serving: Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the stew to thicken slightly.

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