Mountain beef stew

I called this a mountain stew as we were living up on a mountain in Panama when I cooked it. The herbs were growing in the garden and the beef came from the mountains below.

I fried the beef with rosemary, celery, carrots and onions and slow cooked it for a couple of hours in chicken stock and plenty of finely chopped ginger, garlic and lemongrass. We ate it with rice and hot tomato tree and tomatilla jam. Delicious!

Arbol de tomate or tomato tree is a latin american tree tomato that tastes a little like passion fruit. Tomatilla is another type of tomato that tastes a bit like sour plum and gooseberries. Cooked up with sugar and chilli it makes for a beautiful jam that goes well with meat dishes. It’s also delicious with cheeses.

I topped it with parsley as it was growing in abundance outside the kitchen but would have preferred coriander.

Ingredients:

  • beef
  • onions
  • celery
  • pepper
  • lime
  • lemongrass
  • ginger
  • chili
  • parsley
  • a good chutney
  • rice

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