4-5 Servings
~ 3 1/2 hrs
- 500g stewing beef
- Enough water to just cover the beef
- 2 medium carrots
- 1 cup peas
- 1/4 punnet green beans
- 3 tbsp cooking oil
- 1 tsp salt
- 2 tbsp tomato soup powder
- 2 tbsp brandy
- 1/2 medium onion, chopped
- 1 large tomato, chopped
- 1 tsp chopped garlic
The way this beef is prepared leaves it so tender, so delicate… so full of flavour. The idea is not to rush the cooking so the beef comes out super tender and “melts” in your mouth. It’s perfect with mashed potatoes but can also be served with rice or Sadza. Add more variety to the way you do your beef and try this out. I also suggest this collection of Recipes with Green Beans.
Resources/Equipment You Will Need
- Good sized pot
- Chopping board
- Sharp knife
- Tablespoon
- Teaspoon
- Wooden spoon
Quick Instructions
- Get your ingredients together. These are 500g stewing beef; Enough water to just cover the beef; 2 medium carrots; 1 cup peas; 1/4 punnet green beans; 3 tbsp cooking oil; 1 tsp salt; 2 tbsp tomato soup powder; 2 tbsp brandy; 1/2 medium onion, chopped; 1 large tomato, chopped and 1 tsp chopped garlic.
- Cut your beef into medium sized pieces.
- Heat oil in pot. Add the beef and garlic. Fry until beef is browned, de-glazing with brandy (or white spirit vinegar) as you go.
- Add water, cover pot and reduce heat. Gently simmer on low heat until the water is finished and beef is tender.
- Fry the beef again, add the onions and fry for 2 minutes.
- Add the tomatoes and fry for another 3-5 minutes.
- Mix the soup powder with a little water. Pour this into the beef and simmer for 2 minutes.
- In the meantime, steam your carrots, peas and green beans for 2 minutes. Add this to the beef stew and simmer everything for another 5-10 min.
- Taste for seasoning and adjust accordingly.
