Beef stew with umhluzi and pap

4-6 servings By Food24
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Ingredients (13)

800 g beef — stewing
salt and freshly ground black pepper
45 ml oil — for frying
onion — chopped
500 ml stock — beef
45 ml tomato sauce
2,5 ml dried thyme
dried bay leaves
10 ml flour
15 ml water
meat juices
salt and freshly ground black pepper
pap — cooked
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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.


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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