Ingredients:
4 tablespoons olive oil
1 large onion, diced
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Half a kilo of shoulder or muscle meat, cut into medium cubes
3 tablespoons Master Chef teriyaki sauce
1 box of Master Chef whole peeled tomatoes
1 tablespoon fresh thyme, leaves only
2 peeled carrots cut into 3 cm wide slices
3 peeled potatoes cut into large cubes
1 box of Master Chef white beans
1 box of Master Chef chickpeas
200 grams peeled chestnuts
Spices: 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon sweet paprika
Half a glass of red wine
Water to cover
How to prepare:
• Place olive oil, onion, black pepper, salt, and meat cubes in a deep pot.
• Stir and sear the meat cubes on all sides until the meat is browned.
• Add 3 tablespoons of teriyaki, a can of peeled tomatoes, paprika, thyme, carrots, teff, and a glass of water and wine.
• Bring to a boil, reduce heat and add beans, chickpeas and chestnuts.
• Cover with water and cook, partially covered, over low heat for about an hour and a half.
