Recipe and picture by Petra Webb.
Cooking appliance used: Ninja 3 in 1.
2 lbs beef chunks for stew
mustard (I used Dijon)
soy sauce (low sodium)
2 small tubs of diced bell peppers (I bought the 3 colors already chopped in the grocery store)
1 small carton of sliced mushrooms
3 cloves garlic, mince them
3 onions, dice them
1 small can diced tomatoes
1 jar Sofrito (in my store it is in the Latin American food section - it is the red sauce!)
1 beef bouillon tablet of Knorr
2 Bay leaves
So you take a big bowl, put in a handful of flour and season it with some salt, pepper, cumin, paprika powder. Then toss in the chunks of meat and make sure they all get coated in the flour.
Sear the meat on stove top high setting. If you do this in batches it will brown better.
No need to cook it to perfection just brown it on both sides, transfer to a bowl until all meat is browned.Transfer the meat back to the Ninja.You can skip the searing part but it's recommended you don't.
Then fry up the bell peppers, mushrooms, bay leaves, onions, garlic and smother it for 5 minutes.
Then add the diced tomatoes, Sofrito, 2-3 table spoons of mustard, 2-3 table spoons of the soy sauce and last crumble the Knorr tablet over it all, give a good stir. Change the setting to slow cook low.
Let it cook for about 6 hours and you can serve it with rice, mashed potatoes, boilet potatoes whatever you like. I am going to make mashed potatoes later to have with it.
Now in my house they love the Mississippi roast but this one is the absolute favorite! It is very rich in flavor. Enjoy!!