This stew is full of fall colours and offers lots flavour and heartiness to warm you up on those cold fall or winter days. Made with Millet & leftover beef roast, this recipe can be adapted to suit your own dietary preferences.
1 sweet onion
3 garlic cloves, pressed or finely chopped
3 stalks celery
2 large carrots, cubed
1 yam, cubed
1 yellow bell pepper, chopped
1 can, whole tomatoes (undrained)
2 tbsp olive oil
1.5 tbsp fresh ground cumin & coriander seed
1 bay leaf
1 cup millet (dry measurement), mostly cooked
6oz cubed cooked lean beef (or alternate: Chicken, tofu, pork)
1 tbsp apple cider vinegar
1 tsp mustard
1/2 tsp hot sauce
2 tbsp tomato paste or crushed tomato
1 tbsp black strap molasses
1/2 tsp allspice
1 tsp basil
1 tsp black pepper
In a large pot, add olive oil over med-high heat, cook onions, garlic and cumin/coriander seed, until softened. Add celery, peppers and carrots next and mix together. Add tomatoes and bring to boil. Then reduce to low, and allow to simmer.
Add cubed beef (or other cooked meat).
Mix together creole sauce ingredients and stir into stew.
In another pot cook millet for 10 mins, and allow to sit for 5 so that all the water is absorbed. Add to stew pot.
Continue to let simmer for 5 or more minutes to allow the falvours to develop.