This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness. Serve with
Sadza and Curried Kale.
Lindiwe's Beef Stew
Units: Metric US Imperial
Combine the curry powder and the flour in a bowl or large covered container.
Put the meat, salt, water, pepper, rosemary, bay leaf, garlic, thyme and 1 onion into the cooking pot.
On high heat let the meat boil for 8 minutes.
Turn off the heat and drain and reserve the broth.
Put it in the container with the seasoned flour, cover it with the lid, and shake to evenly coat the pieces.
Alternatively, dredge the meat in the seasoned flour in the bowl.
Set the cooking pot, with oil in it, back onto a burner on medium heat.
When the oil is hot, add the meat mixture and brown the meat evenly.
When the meat is browned, add the other onion, and as the onion browns, add the tomatoes.
Keep turning the meat so that the tomatoes get fully cooked and also so as to avoid burning the meat.
Lower the heat a little more and add the broth that you drained and set aside earlier.
Let it simmer for 40-50minutes on very low heat
Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
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