Honduran-style Spicy Beef Stew

Ingredients

While the original Mbongo tchobi from Cameroonian cuisine is traditionally made with fish or meat, the Honduran adaptation focuses on beef as the main protein. The spices and flavor profiles are also adjusted to suit the Honduran palate, incorporating elements of smokiness and spiciness that are characteristic of Honduran cuisine. Additionally, the serving accompaniments are modified to include rice or tortillas, which are commonly enjoyed in Honduran meals. We alse have the original recipe for Mbongo tchobi, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons lime juice 2 tablespoons lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 55g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, diced red and green bell peppers, and diced tomatoes. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste, smoked paprika, ground cumin, dried oregano, chili powder, salt, and black pepper. Cook for 1-2 minutes to allow the spices to release their flavors.
4. 4.
   Return the browned beef to the pot and pour in the beef broth, Worcestershire sauce, brown sugar, and lime juice. Stir well to combine.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Spicy Beef Stew hot, garnished with fresh cilantro. Accompany with rice or warm tortillas.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or sirloin. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the stew.
• Adjust the spiciness to your preference by adding more or less chili powder.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve the Honduran-style Spicy Beef Stew hot, accompanied by steamed rice or warm tortillas. The stew can also be enjoyed with a side of fresh salad or pickled vegetables.

Presentation advice

Garnish the Spicy Beef Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in deep bowls to showcase the rich broth and tender beef. Pair it with a side of rice or tortillas for a complete and satisfying meal.