Beef Domoda

Ingredients

• 2 pcs Onion
• 4 pcs Garlic
• 2 pcs Tomatoes
• 500 g Beef Chuck
• 2 pcs Carrot
• 250 g Cabbage
• 1 pcs Scotch Bonnet
• 1 pcs Potato
• 2 pcs Bay Leaf
• 1 tsp Black Pepper
• 1 tbsp Kosher Salt
• 1 pcs Lemon
• 2 tbsp Vegetable Oil
• 180 g Long Grain White Rice
• 2 tbsp Parsley
• 3 tbsp Tomato Paste
• 1 pcs Bouillon Cube
• 2 tbsp All Purpose Flour

Method

1. Thinly slice {onion}, mince {garlic}, dice {tomatoes} and {potato}, slice {carrot}, chop {cabbage}, and halve {lemon}. Keep {scotch_bonnet} whole so it perfumes the stew without overwhelming it.
2. Pat {beef_chuck} dry, then season all over with {kosher_salt} and {black_pepper} so it browns deeply instead of steaming.
3. Heat {vegetable_oil} in a heavy pot over medium-high heat. Sear {beef_chuck} in a single layer, working in batches if needed, for a deep brown crust on all sides, then set aside.
4. Lower to medium heat and add {onion} with a pinch of {kosher_salt}. Sweat until soft and lightly golden, then add {garlic} and stir until fragrant. Add {tomato_paste} and fry until it darkens to brick red, then add {tomatoes}, {bouillon_cube}, {bay_leaf}, and {scotch_bonnet}. Cook until jammy and glossy.
5. Return {beef_chuck} and any juices to the pot. Add {carrot}, {potato}, and {cabbage}, then pour in water and squeeze in half of {lemon}. Bring to a gentle boil, season with more {kosher_salt}, then cover and simmer over low heat until the {beef_chuck} is tender and the vegetables are silky.
6. Rinse {long_grain_white_rice}, then cook in salted boiling water until tender and separate. Drain well and keep warm.
7. Whisk {all_purpose_flour} with water until smooth. Stir the slurry into the simmering stew and cook over medium-low heat until the sauce turns glossy and lightly coats a spoon. Taste and brighten with the remaining {lemon}.
8. Spoon {long_grain_white_rice} onto warm plates, ladle over the {beef_chuck} stew and vegetables, then finish with {parsley} for freshness and contrast.