Thiou à la Viande

Description
The biggest bargain in Dakar was this stew everyone called "Chew." We found it in a tiny restaurant off on a side street seating just ten or twelve people, and the price was just 35 cents. Served in a huge enamel bowl, there was enough stew for three. It was delicious.

Ingredients

 * 1 cup CHOPPED ONIONS
 * 1 Tbs. SALT
 * 1/2 tsp. PEPPER, coarse-ground black
 * 1/4 tsp. THYME, whole
 * 1/4 tsp. CORIANDER in 1/4 cup OIL
 * Add 2 Ibs. STEW BEEF in 1/2-inch cubes
 * 1 cup TOMATO PASTE
 * 3 cups WATER
 * 1/2 cup VINEGAR (white)
 * 1/2 Ib. WHITE POTATOES cut in 2-inch cubes
 * 1/2 Ib. WHITE TURNIPS, cut in 2 inch cubes
 * 1/2 Ib. SWEET POTATOES, cut in 2-inch cubes
 * 8 CABBAGE WEDGES, 1 inch wide at bottom of wedge (about 1 Ib.)

Directions
Saute: 1 cup CHOPPED ONIONS 1 Tbs. SALT 1/2 tsp. PEPPER, coarse-ground black 1/4 tsp. THYME, whole 1/4 tsp. CORIANDER in 1/4 cup OIL, until onions are soft but not brown. 3 cups WATER 1/2 cup VINEGAR (white). 1/2 Ib. WHITE TURNIPS, cut in 2 inch cubes 1/2 Ib. SWEET POTATOES, cut in 2-inch cubes 8 CABBAGE WEDGES, 1 inch wide at bottom of wedge (about 1 Ib.).
 * 1) In a 4-quart Dutch oven:
 * 1) Add 2 Ibs. STEW BEEF in 1/2-inch cubes.
 * 2) Saute for 5 minutes on all sides.
 * 3) Combine: 1 cup TOMATO PASTE.
 * 1) Simmer with cover on until beef begins to become tender (about 1 hour).
 * 2) Add: 1/2 Ib. WHITE POTATOES cut in 2-inch cubes
 * 1) Sprinkle lightly with SALT and PEPPER.
 * 2) Cover and simmer slowly for 20 minutes.
 * 3) Arrange 1 Ib. COOKED RICE on large oval platter.
 * 4) Place meat and vegetables over the rice.