Obe Ata
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 316
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 46 milligrams
- Sodium
- 667 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 18 grams
- Total: 1 hr 10 min (includes marinating time)
- Active: 35 min
Ingredients
1 pound beef tenderloin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper, optional
2 teaspoons dried thyme
Kosher salt
1/2 cup vegetable oil
4 cloves garlic
3 red bell peppers, roughly chopped
2 plum tomatoes, roughly chopped
1 habanero pepper, stemmed, optional
1 large onion, diced
1 teaspoon madras curry powder
1 teaspoon chicken or beef bouillon powder
Rice and sweet plantains, for serving
Directions
- Cut the beef into 1-inch cubes. Rinse with water, then transfer to a bowl. Season with the garlic powder, onion powder, smoked paprika, cumin, cayenne, if using, 1 teaspoon of the thyme and 1/2 teaspoon salt, rubbing it into the beef. Allow to marinate for 10 minutes.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef until dark brown, about 3 minutes on each side. Transfer to a clean bowl. Reserve the Dutch oven and the oil.
- Blend the garlic, red bell peppers, tomatoes, habanero, if using, and 1 cup of the chopped onion in a food processor to a puree. Place the Dutch oven over medium heat and heat 3 tablespoons of the reserved beef oil. Add the remaining chopped onion and cook for about 1 minute. Add the tomato and bell pepper puree and stir to combine. Bring to a simmer, cover and simmer until the vegetables start to break down, release liquid and become saucy, about 5 minutes.
- Add the seared beef, curry powder, bouillon powder, 1/2 teaspoon salt and remaining 1 teaspoon thyme and stir to combine; the stew should be reddish-orange. Simmer on low, uncovered, until some of the liquid reduces, the stew thickens slightly and a layer of oil appears on the surface, about 15 minutes. Taste and adjust with salt if needed. Pair the stew with rice and sweet plantains.