Cassava and Beef Stew Recipe | How to Cook Cassava and Beef | Infoods

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is dairy-free.

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer more nutrients and are widely available.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Peel the cassava by cutting off the ends and making a lengthwise cut to remove the skin.

Cut the cassava into halves, then quarters, and remove the fibrous root.

Boil the cassava in a pressure cooker with water and 1 teaspoon of salt for 3 to 4 whistles until tender.

Chop the beef into bite-sized pieces, cutting against the grain for tenderness.

In a pan over medium flame, add the beef and 1 cup of water; boil for around 10 minutes.

After boiling, add 2 tablespoons of cooking oil to the pan with the beef and fry for 1 to 2 minutes to add flavor.

Add 1 medium diced onion to the beef and cook until soft, about 1 minute.

Chop the boiled cassava into smaller pieces.

Add the chopped cassava to the pan with the beef and onions, along with carrots and tomatoes.

Add 2 seasoning cubes and around half a cup of the starchy water used to boil the cassava.

Let the mixture cook for around 2 to 3 minutes, stirring to combine and coat the cassava with the sauce.

Garnish with coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level: