Name: Beef stew with umhluzi and pap
Yield: 4-6 servings
Cuisine: Ingredients
Ingredients: 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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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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Method:

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.