Togolese-style Beef Stew with Red Wine

Ingredients

In the original Slovak dish, Vinski zos, the beef is typically cooked in a mixture of water and red wine, with the addition of onions, garlic, and various spices. In the Togolese adaptation, the stew incorporates traditional Togolese spices and vegetables such as carrots, potatoes, and bell peppers, which are not commonly used in the original dish. The Togolese-style Beef Stew also highlights the use of red wine as a key ingredient, adding depth and complexity to the flavors. We alse have the original recipe for Vinski zos, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, 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
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the tomato paste, paprika, ground ginger, ground coriander, and dried thyme. Cook for a minute to release the flavors.
4. 4.
   Pour in the red wine and beef broth, and bring the mixture to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour or until the beef becomes tender.
6. 6.
   Add the carrots, potatoes, and bell pepper to the pot. Continue simmering for an additional 30 minutes or until the vegetables are cooked to your desired tenderness.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Togolese-style Beef Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

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

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the simmering stew until it thickens to your liking.
• Serve the Togolese-style Beef Stew with steamed rice or crusty bread to soak up the delicious flavors.

Serving advice

Serve the Togolese-style Beef Stew in deep bowls, allowing the rich aroma to entice your senses. Garnish with fresh herbs, such as parsley or cilantro, for an added burst of freshness.

Presentation advice

Present the Togolese-style Beef Stew with Red Wine in a rustic clay pot or a colorful ceramic bowl to showcase its vibrant colors. Pair it with a side of steamed rice or warm crusty bread for a complete and satisfying meal.