This Creamy Beef Stew is a staple in our household.<\/p>\n\n\nThese Creamy Tomato Beef Stew Cubes will be a great addition to my freezer meal components and will be a great side for rice, quinoa, potatoes, grits or iSitshwala\/ Sadza. A Zimbabwean side, which I can best describe as a thick porridge\n\n\n
Beginner – Mid Level Expertise<\/strong><\/p>\n\n\n\n\n\n\n Beef – cubed<\/p>\n\n\n Tomatoes (fresh or whole canned)<\/p>\n\n\n Onions – chopped<\/p>\n\n\n Garlic – chopped<\/p>\n\n\n Sour Cream or Table Cream <\/p>\n\n Flour – a few tablespoons<\/p>\n\n Cumin<\/p>\n\n\n Paprika<\/p>\n\n\n 10 ml (2 tsp) brown sugar<\/p>\n\n\n Salt<\/p>\n\n\n Pepper Cook defrosted, 1 inch cubed beef in a slow cooker for 3 hours on high heat<\/p>\n\n Drain the beef cubes from the broth and fry them in a heat saucepan with 3 tablespoons of olive oil until slighted brown.<\/p>\n\n\n Remove the beef cubes from the saucepan and place aside<\/p>\n\n\n Saut\u00e9 sliced onions and garlic in the same pan until the onion is soft<\/p>\n\n\n Add diced tomatoes, proportionate to your beef and let it simmer until the tomatoes have cooked down<\/p>\n\n\n Add the saved broth from the slow cooker and simmer for about 5 minutes<\/p>\n\n\n Add a flour or corn starch slurry to thicken the sauce to your desired consistency<\/p>\n\n\n Add a generous dollop of sour cream and mix well<\/p>\n\n\n Add the fried beef cubes and let the flavours develop<\/p>\n\n\n Season to desired tasteIngredients<\/h2>\n\n\n
<\/p>\n\nEquipment<\/h2>\n\nInstant Pot Pro<\/a>\n\n\nCrock Pot<\/a>\n\n\nStainless Steel Ladle<\/a>\n\n\n!\/2 Cup Silicone Souper Cube<\/a>\n\n\nSouper Cubes Water Based Paint Marker<\/a>\n\n\n Vacuum Food Sealer<\/a> \n\n\n\u00a0\n\n\n\n\n
Directions<\/h2>\n\n
The stew is ready to serve or freeze
At this point I added the cooked stew into cubes, cooled then froze them to be used as part of my freezer meal component prep<\/p>\n\n\n\n\n\n\n