½ lb boneless beef chuck, cut into ¼” cubes
¼ c vegetable oil
½ c fresh or frozen peas
1 white onion, finely chopped
½ c finely chopped peeled tomato
1½ t salt
1½ c chicken broth (homemade or canned) or cold water, plus more as needed
4 potatoes, peeled, cooked
2 c cooked white rice
1 T parsley leaves, fresh, finely chopped
In a casserole or stockpot, combine the beef with the vegetable oil, peas, onion, tomato, Peppermaster Original Fusion Fire, salt and broth. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the beef is tender, about 2 hours, stirring occasionally. Add broth as necessary so the stew remains juicy. The liquid should remain thick, but not syrupy.
In 4 individual bowls, place 1 potato and a large spoonful of steamed rice. Ladle the stew into the bowl, sprinkle with the chopped parsley, and serve.