Tough Beef Stew with Cooked Cassava

Name: Tough Beef Stew with Cooked Cassava
Yield: 8
Ingredients: 2 kg of cleaned tough beef (with a bit of fat); Salt to taste; 4 crushed cloves of garlic; 2 crushed malaguetas peppers; 4 soup spoons of olive oil; 3 cups of beef broth; 1/2 cup of black pitted olives, chopped; 1/2 cup of black raisins; 6 cups of water; 1 kg of peeled and grated cassava; 2 soup spoons of butter; Chopped parsley for garnish

1
2 kg of cleaned tough beef (with a bit of fat)
2
Salt to taste
3
4 crushed cloves of garlic
4
2 crushed malaguetas peppers
5
4 soup spoons of olive oil
6
3 cups of beef broth
7
1/2 cup of black pitted olives, chopped
8
1/2 cup of black raisins
9
6 cups of water
10
1 kg of peeled and grated cassava
11
2 soup spoons of butter
12
Chopped parsley for garnish

Ingredients

1
2 kg of cleaned tough beef (with a bit of fat)
2
Salt to taste
3
4 crushed cloves of garlic
4
2 crushed malaguetas peppers
5
4 soup spoons of olive oil
6
3 cups of beef broth
7
1/2 cup of black pitted olives, chopped
8
1/2 cup of black raisins
9
6 cups of water
10
1 kg of peeled and grated cassava
11
2 soup spoons of butter
12
Chopped parsley for garnish

Directions

1
In a bowl, season the beef with salt, garlic, and pepper
2
Heat the olive oil in a medium saucepan over medium heat
3
Add the beef and cook for 10 minutes or until browned on all sides
4
Add the broth and simmer, covered, for 2 hours and 30 minutes (counting from when the saucepan starts to clear)
5
Let it rest and then shred
6
Combine with black olives and raisins and set aside
7
In a medium saucepan, bring the water to a boil over high heat
8
Add the cassava and cook, stirring occasionally, for 8 minutes or until al dente
9
Add the butter and season with salt
10
Transfer to a large serving dish, cover with the beef, garnish with parsley, and bake in a moderate oven (180°C) preheated for 30 minutes or until hot.