Tomato stew

Too few ratings


Community Member


Medium 👍


1 kg venison tenderloin
bell peppers
red onion
5 cloves garlic
340 g tomato paste
20 g stock cubes
125 ml flaxseed oil
½ tsp salt
1 tbsp curry powder
1 tsp dried thyme
3 stalks curry leaves
795 ml water
510 g beans (for serving)
1 tbsp cayenne pepper
700 ml venison stock
  • Step 1/9

    • 510 g beans (for serving)

    Cook the black eyed beans with enough water in a pressure pot and set aside, making sure it’s properly cooked.

  • Step 2/9

    • 1 kg venison tenderloin
    • 20 g stock cubes
    • ½ tsp salt
    • 1 tbsp cayenne pepper

    Prepare meat stock by seasoning with salt, some chopped onions, stock cube, cayenne pepper and cook until the meat is tender.

  • Step 3/9

    Extract meat from the stock and grill in the oven.

  • Step 4/9

    • tomatoes
    • bell peppers
    • red onion
    • 5 cloves garlic

    In a food processor, process the tomatoes, bell peppers, garlics, onion until purée. Pour in a saucepan and cook for 20 mins. or until its water dries out.

  • Step 5/9

    • 340 g tomato paste
    • 125 ml flaxseed oil
    • 1 tbsp curry powder
    • 1 tsp dried thyme

    Heat up a wok. Add the oil, tomato paste, curry powder, dried thyme and stir-fry for 3 mins.

  • Step 6/9

    • 795 ml water

    Add the meat stock and stir until the mixture is well incorporated. Add the water and stir, cover lid and cook for about 30 mins.

  • Step 7/9

    • 3 stalks curry leaves

    Wash the curry leaves, add to the pot and stir. Cover the pot and allow to simmer on low heat for 10 mins.

  • Step 8/9

    Take out the grilled venison from the oven and gently drop into the pot.

  • Step 9/9

    Allow the cooked stew to stand for 5- 10 minutes before serving. Dish and serve with the cooked beans.

More delicious ideas for you