Creamy samp and beef stew

For Samp:

Soak samp in water overnight. Drain off water and then rinse with cold water.

Cover samp with fresh boiling water and bring to a boil. Lower heat and simmer for 1.5 hours, stirring occasionally. Add extra water if needed

Mix the Knorr Cream of Mushroom Soup with 4 tablespoons of water to
make a smooth paste then add it to the samp

Once your samp is soft and most water is absorbed add your remaining
ingredients, stir until well combined and cook for a further 5-10 minutes.

For Beef Stew:

Preheat oven to 200 degrees Celsius and set a rack in the lower middle position. Pat beef pieces dry and season with salt & pepper or BBQ Spice. Add a tablespoon of oil, mix well. Brown in the oven for 10 minutes or heat a tablespoon of oil in a large pot over medium high heat and brown the meat in 3 batches, turning with tongs for about 5 minutes per batch. Do not overcrowd the pan. Let the meat develop a nice brown crust before turning with tongs. Transfer to a plate and set aside.

Add onions, garlic and Worcestershire sauce to the pot (add more oil
if necessary) and cook for 3 minutes, stirring continuously. Add the tinned tomato and cook for a minute more.

Add the beef and its juices back to the pan and then add the wine,
beef stock, water, bay leaf, herbs and sugar. Stir with a wooden spoon to
loosen any brown bits from the bottom of the pots and bring to a boil.

Cover the pot with a lid, reduce heat and braise for 2 hours until
the meat is cooked and tender.

Add the carrots and cook for a further 10-15 minutes. Simmer until
the sauce has slightly thickened.

Taste and adjust seasoning if necessary. Serve the stew warm and
garnish with parsley or let it come down to room temperature and then store in
the refrigerator overnight or until ready to serve. This stew improves in
flavor if made at least 1 ahead.

Reprinted with permission from Lerato Mokonyane, follow on Instagram.