I am so excited!!! This is my very first challenge with Daring Kitchen. I became a member a few months ago, but somehow got a bit off track and was a little busy to participate. This month was a great challenge to jump in with!
Serves 4-6
Cook time: 3 hours
Ingredients:
1¼ pounds brisket or stewing beef, trimmed and cut into 2-inch (5 cm) chunks
2 tablespoons flour
1 tablespoon oil
2 onions, sliced
2 celery stalks, sliced
3 garlic cloves, crushed
1 tablespoon tomato concentrate
5 rooibos tea bags (or 2 tablespoons loose tea leaves)
1 quart just-boiled water
5 tablespoons red wine vinegar
4 strips unwaxed orange peel,(the peel of about half an orange)
2 cinnamon sticks (I did not add cinnamon sticks for personal reasons)
2 inches fresh ginger, peeled and sliced (I only used 1 inch of ginger and next time, I think I will use a little bit less)
4 small sweet potatoes, peeled and thinly sliced
¾ cup (175 ml) mild honey (optional)(I did not use)
cilantro (coriander) leaves, to garnish
salt and pepper, to taste
Directions:
1. Heat the oil in a large stock pot and then brown the beef on all sides. Season the beef and coat in the flour.
2. Add the onions and celery. Put on a tight fitting lid and let soften for ten minutes.
3. Add the garlic and tomato concentrate and cook for one minute.
4. Meanwhile, place the tea bags in a heatproof pitcher and pour over the water. Allow to steep for four minutes. Then remove the tea bags (or strain out the tea leaves) and pour the tea into the stock pot. Add the red wine vinegar, orange peel, cinnamon sticks, and ginger.
5. Lower the heat and cover. Let the stew simmer for 2 hours, until the beef is tender.
6. Add the sweet potatoes, honey (if using), and season with salt and pepper. Cook for a further 30 minutes, or until the sweet potatoes are soft.
7. Serve garnished with chopped cilantro.
Enjoy!!
* I am linking this recipe to Tuesday and Wednesday PARTIES in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!
Yeah for the first timers. Looks like your stew turned out perfectly. I want to try this one also as I am a big fan of Rooibos tea.
First time for me too and I enjoyed the beef braise. Next time I would do the sweet potatoes in chunks like you did instead of slices per the recipe.
Hooray for first challenges! Glad it worked out for you, it looks great!
Congratulations! It looks like you had a very successful first Challenge!
MMMMMMMMMMMMM!! This looked like it turned out amazing!!! YEAH–love seeing “first challenges”–they are always the best some how! LOL =D
Carolyn
Congrats for a great first challenge!:)
What a yummy first challenge! Fantastic
Wow, you did great on your first challenge! My first challenge did not turn out so well. I really wanted to try this recipe, but I could not find rooibos tea locally.
Great job on your first challenge! It looks wonderful
This looks divine! My mouth is watering! I love Rooibos tea — beef is off our menu since hubby’s heart attack but I’m thinking this would be lovely with chicken too! Thanks for sharing!
I love red bush tea! Ever since reading the “No. 1 Ladies Detective” books.
I’ll have to try this. Hope you can stop by and share at my Pin’Inspiration party today.
That looks super yummy! Thank you for sharing your recipe!
Thanks for linking up to Making It With Allie this week! I can’t wait to see what you have for next week!
AllieMakes.Blogspot.com
Great step-by-step pictures, congrats on your first challenge!
Wonderful work. Welcome to the Daring family – I have learned so much from the group and I can see that you will fit right in as well.
Thank you for participating!
Hi Lyuba,
This is a very different recipe and I would really love to try it. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen
So tasty! That looks chucked full of flavor! I must try! I am so happy you shared this @ Show & Share, thank you SO much!