Last month as part of an experiment (and a chance to use up some extra goodies from our farm share) I made up a batch of tomato, plum, & pepper jam. My comment then was it was so savory it was much more likely to find its way into z recipe than my breakfast toast. I decided to use some this weekend in my first stew of the fall.
For this stew, I wanted something more like Ethiopian beef stew, called key wat, not the soupy stew of meat and potatoes from my youth. I didn’t want it to be too spicy though, and instead of being heavy on the peppers, looked for other spices that would combine nicely and help make a rich sauce. To match the jam, I decided to use another local Portland product, Eliot's Nut Butters. In this case, I was using their Garam Masala peanut butter. IF you don’t have access to Eliots, well first I feel sorry for you because they are awesome, but you can approximate it by using fresh ground peanut butter plus a heaping tablespoon of garam masala.
We served this up with a fresh tomato and onion salad and a side dish of daal - red lentils cooked in garlic and coconut milk. We also served it all on injera - traditional Ethiopian bread, however it would go just as well with big pieces of crusty bread or some rice.
Prep time: 20 minutes
Cook time: 4-5 hours in slow cooker
- 2lbs of stew meat
- 1 Onion sliced into thick pieces
- 5 stalks of Celery, chopped into chunks
- 4 cloves of garlic, chopped
- 8 oz of Jammly Tomato, Plum, & Pepper Jam
- 5 Tbsp of Eliot's Garam Masala Peanut Butter
- 1/2 Tbsp of peanut oil
- 3 Tbsp Fish Sauce
- 3 Tbsp of Mirin
- Salt & Pepper to taste
- In a bowl, combine the jam with the peanut butter, mixing with a spoon. Once thoroughly mixed, add the stew meat and stir to coat. Cover and refrigerate overnight.
- The next day, pull the meat mixture out and add the chopped garlic and stir. Allow to sit at room temp while you prep the remainder.
- Add the onions and celery as a layer in the bottom of the slow cooker.
- Add the oil, fish sauce and mirin to the slow cooker.
- Pour the meat into the slow cooker onto the veggies, taking care to scrape as much of the marinade from the bowl (a cake spatula is great for this).
- Cover and set to high and let cook for 2 hours
- Uncover and stir stew. Cover and cook for additional 2-3 hours.
- Uncover and check flavor - salt and pepper as need for taste.
- If your stew meat for very large chunks, you may want to use a spoon and break them up slightly (don’t overdo it however, you want some chunks of meat, not a pulled beef)
- Turn off cooker and serve immediately or drop to low/warm setting and keep warn until ready to serve.
Serve with crusty bread or on top of a scoop of rice. Leftovers make an excellent filling in a sandwich with some pickles and a hearty mustard!