Caribbean Stewed Beef

Caribbean Stew

400 gr. peeled tomatoes (tin)
6 tablespoons olive oil
800 grams beefsteak, diced
1 large onion, finely chopped
3 cloves garlic, finely sliced
1 red bell pepper, sliced
1 beef bouillon cube
a pinch of nutmeg 
2 red chilli peppers, finely chopped
3 potatoes, diced
1 large carrots, finely chopped
a liberal dash of red wine

Side dish of semolina cakes:

400 ml full fat milk
1 tablespoon liquid honey
50 grams semolina
4 tablespoons flour
4 tablespoons oil (to bake the semolina cakes in)

Caribbean stew:

Heat the oil in a large casserole or dutch oven and sear the meat until it has a beautiful caramalized crust.
Take the meat out of the pan, but leave the oil in.
Cook onions and garlic in the oil until golden brown.
Put the meat back into the pan.
Add tomatoes and bell peppers.
Pour in the wine.
Crumble the bouillon cube and stir it through the stew. Add the nutmeg and the red chilli peppers and stir well.
Leave to stew for 1,5 to 2 hours.
Add the potatoes and carrots. Let stew for another half hour.

Semolina cakes:

Pour the milk and honey in a pan and bring to a boil. As soon as the milk boils, stir in the semolina. Keep stirring until it resembles a thick porridge.
Put the semolina in the fridge for about an hour. The porridge should cool down and become rather solid.
Heat the oil in a frying pan. Cut the semolina into wedges and roll the in flour. Fry in the oil until golden brown (5 minutes). 

This recipe is an original Caribbean family recipe. A colleague shared it with Reint.