4-5 Servings
~ 45-60 min
- 1 kg beef, cubed
- Enough beef stock to cover the meat
- 1 medium sweet potato, cubed
- 1 medium onion, chopped
- 1 medium carrot, cubed
- 4 cloves garlic
- 1/4 tsp curry powder
- 1 tsp salt
- 1 tbsp tomato puree
- 2 large tomatoes, chopped
- 50 ml tomato sauce
- 2 tbsp spring onion
- 2 tbsp oil
There are so many different ways in which you can prepare beef stew. We are currently in mbambaira (sweet potato) season. In stead of the usual, of boiling them and eating with a cuppa, how about adding them to your beef stew? Creating a hearty, tasty stew! I like to prepare the sweet potato with the skin on as it has nutrients right under the skin, as well as the skin itself. You can serve this with rice, rolls or even just steamed vegetables if you’re not too big on the carbs.
Equipment
- Large pot
- Chopping board
- Sharp knife
- Wooden spoon
- Teaspoon
- Tablespoon
Instructions
- Get your ingredients together. These include; 1 kg beef, cubed
Enough beef stock to cover the meat
1 medium sweet potato, cubed
1 medium onion, chopped
1 medium carrot, cubed
4 cloves garlic
1/4 tsp curry powder
1 tsp salt
1 tbsp tomato puree
2 large tomatoes, chopped
50 ml tomato sauce
2 tbsp spring onion
2 tbsp oil - Heat oil in pan. Add the beef (in batches is you have to) and salt. Fry until browned. When the beef is browned, add the stock, garlic cloves. Bring to the boil then reduce heat to a gentle simmer. Cook until the beef is tender and cooked through.
- If there’s still excess liquid, pour it into a cup/jug and reserve for later use. Add onion and curry powder to pot with beef and fry for 2 minutes.
- Add tomatoes, tomato puree, tomato sauce, sweet potato and carrots. Return the reserved liquid to the pot (or if it all got finished just add water, 100 ml). Stir , close pot and simmer gently for 15 min or until the sweet potato cubes are tender.
- Taste for seasoning and adjust accordingly. Sprinkle spring onion just before serving. Enjoy!
