BEEF STEW
YIELD: Serves 6 - 8
INGREDIENTS
- 90 ml (6 Tbsp) Oil, for frying
- 200 g Shallots, cut in half/quarters
- 1.2 kg Beef, short rib
- 120 g (1 sachet) Beef Stew R/P (08445024)
- 1.250 L (5 cups) Water
- 400 g (2 large) Potatoes, cubed
- 300 g (3 medium) Carrots, diced
- 150 g Brussel sprouts
- 250 ml (1 cup) Cape Red Marinade RTU (07547040)
METHOD
1. Heat the oil in a large pot and fry the onions until soft and transparent. 2. Add the meat, browning it quickly. 3. Add the Beef Stew R/P and half the water (625 ml), cover and simmer for 15 - 20 minutes or until the meat starts to soften. 4. Add the potatoes and carrots. 5. Gradually add the remaining water. 6. Cover the pot and simmer, stirring occasionally for 40 - 50 minutes or until the meat is tender and the potatoes are soft. Add the brussel sprouts and Cape Red Marinade RTU and cook for another ± 10 minutes before serving.
