Zulu Beef Stew

This warming3 sustaining dish is an adaptation of a southern African recipe. Serve with a mixed salad and lots of beer or chilled lager.

2 lb. lean stewing beef, cut INTO 2-inch cubes

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt,

2 teaspoon black pepper and

1 teaspoon cayenne pepper

2 fl. oz. peanut oil

3 medium-sized onions, thinly sliced

1 garlic clove, crushed

14 oz. canned peeled tomatoes

15 fl. oz. stout

3 oz. dried apples

1 teaspoon salt

1 teaspoon black pepper

2 teaspoon cayenne pepper

2 teaspoon dry mustard

I2 lb. sweet potatoes, peeled and chopped

4 oz. leaf spinach, trimmed and chopped

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

Roll the beef cubes in the seasoned flour, shaking off any excess.

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the beef cubes and fry, stirring and turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned.

Add the tomatoes with the can juice and pour over the stout. Bring the liquid to the boil and stir in the apples, salt, pepper, cayenne and mustard.

Cover the casserole and place it in the oven. Cook the mixture for I2 hours. Remove the cover and stir in the sweet potatoes. Return the casserole to the oven, cover and cook for a further 45 minutes. Stir in the spinach, cover and cook for a further 15 minutes or until the meat is tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and serve at once.

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