Beef stew
Beef Stew
Makes 6 baby portions
125 ml (1 ⁄ 2 cup) uncooked rice
15 ml (1 Tbsp) olive oil
1 ⁄ 2 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 medium carrot, peeled and diced
1 tomato, diced
125 g stewing steak, diced
250 ml (1 cup) beef stock
1 medium potato, peeled and cubed
5 ml (1 tsp) finely chopped fresh parsley
60 ml (1 ⁄ 4 cup) frozen peas
Salt and pepper to taste
Method:
1. Cook the rice according to the packet instructions.
2. In the meantime, heat the oil in a saucepan and fry the onion until translucent.
3. Add the garlic, carrot and tomato and stir-fry for 2 minutes until the tomato has softened.
4. Add the steak and fry for 5 minutes until browned. Add the beef stock, potato and parsley. Bring to the boil, then cover and simmer,
stirring intermittently, for about 1 hour until the meat is very tender and the stock has reduced and thickened.
5. Add the peas 5 minutes before the end of the cooking time.
6. Season to taste.
7. Serve the stew on top of the rice.
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Hint:
Pap (made from maize meal) is a delicious rice substitute. Both the stew and rice can be frozen, but pap cannot be frozen.
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Mighty meaty vegetable puree
Makes 500 ml (2 cups)
5 ml (1 tsp) unsalted butter
100 g tenderised steak, cubed
250 ml (1 cup) chicken stock
100 g butternut, peeled, seeded and cubed
100 g potatoes, peeled and cubed
50 g spinach, washed
Method:
1. Melt the butter in a frying pan over low heat and lightly brown the steak.
2. Add the chicken stock and simmer for approximately 45 minutes or until the meat is tender.
3. In the meantime, steam the butternut and potatoes for 15 minutes or until soft.
4. Add the spinach 2 minutes before the end of the steaming time.
5. Place the meat and vegetables into a blender and pulse until smooth.
6. The leftover purée can be frozen in ice cube trays for later use.
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Mealtimes made fun by
Debbie Wareham & Kim Jurgens
(Struik Lifestyle, R240).
4/30/14 2:54 PM