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Beef stew with umhluzi and pap


Beef stew with umhluzi and pap (PHOTO: Drum)

Ingredients 13
Servings 4-6
Time 5 MIN

Ingredients

  • 800
    g
    stewing beef
  • salt and pepper
  • 45
    ml
    oil, for frying
  • 1 onion, chopped
  • 500
    ml
    beef stock
  • 45
    ml
    tomato sauce
  • 2,5
    ml
    dried thyme
  • 1 dried bay leaf
  • 10
    ml
    flour
  • 15
    ml
    water
  • meat juices from the casserole
  • salt and pepper
  • pap, cooked
 

Method

95 MIN
 

Preheat the oven to 180 °C.

1 Trim off any hard fat from the beef and season with salt and pepper. Heat 30 ml (2 tbsp) oil in a pan. Fry the meat over a medium-high heat for a few minutes on each side or until nicely browned, then transfer to a large casserole dish.

2 Return the pan to the stove, reduce the heat and add the remaining oil. Gently fry the onion for 5 minutes or until lightly browned, stirring regularly.

3 Transfer the fried onion to the casserole with the meat and add stock, tomato sauce, thyme and bay leaf. Bring to the boil then cover and put in the oven. Cook for 1½ hours. Remove the meat, set aside and cover to keep warm.

4 UMHLUZI

Put the casserole on the stove over medium heat. Mix flour with water and stir into the juices in the casserole. Cook for 5 minutes, stirring regularly, or until the umhluzi is thick. Season with salt and pepper. Serve the meat with umhluzi and pap.

 

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2018-10-15 10:53
 
 
 
 
 
 
 
 
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