Recipes
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Compiled by Xanet Scheepers
Digital Lifestyle Editor
4 minute read
4 Apr 2024
03:54 pm
A warm bowl of hearty beef stew served with warm homemade steamed bread is the perfect dinner as the evenings start getting cooler.
Picture: iStock
While this beef stew recipe does need two hours to cook, the end-result will be a mouthwatering flavourful meal the whole family will enjoy.
ALSO SEE: Recipe of the day: Spinach and mushroom chicken roulade with pesto potato and green bean salad
Steamed bread
Ingredients
- 480g cake flour
- 240g mealie meal
- 10ml salt
- 10ml sugar
- 10g dry yeast
- 750ml lukewarm water
Method
- Place all the dry ingredients into a large bowl. Add the lukewarm water and mix to a soft dough.
- Remove from the bowl and knead until the dough is smooth and elastic then form into a ball, cover with greased plastic wrap and leave to rest for 10 minutes.
- Knock the dough down, form again into a ball and place in a greased dish. Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid on the pot and boil gently for one hour. Poke a knife or skewer into the middle to see if it’s cooked, then serve and enjoy with any meat or poultry stew.
Steamed bread
This steamed bread recipe is perfect to serve with potjies and stews to mop up all those delicious juices.
- Author: Lerato Panyane / Capsicum Culinary Studio
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Breads
- Method: Boiling
- Cuisine: South African
Ingredients
Scale
- 480g cake flour
- 240g mealie meal
- 10ml salt
- 10ml sugar
- 10g dry yeast
- 750ml lukewarm water
Instructions
- Place all the dry ingredients into a large bowl. Add the lukewarm water and mix to a soft dough.
- Remove from the bowl and knead until the dough is smooth and elastic then form into a ball, cover with greased plastic wrap and leave to rest for 10 minutes.
- Knock the dough down, form again into a ball and place in a greased dish. Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid on the pot and boil gently for one hour. Poke a knife or skewer into the middle to see if it’s cooked, then serve and enjoy with any meat or poultry stew.
Beef stew
Ingredients
- 1.2kg beef
- 2 onions, diced
- 2 celery stalks, with the tops
- 4 carrots
- 2 tbs toasted and ground cumin
- 2 tbs toasted and ground coriander
- 1 tbs salt
- 1 tsp pepper
- 125ml ginger
- 6 cloves garlic, mashed
- 300ml tomato puree
- 4 tbs of sugar
- 3 bay leaves
- 2 chillies (optional)
- Bunch of fresh coriander
- 1 litre of liquid beef stock
Method
- Cut beef into cubes, season with salt and pepper and allow to marinade for 1 hour.
- Dice onion, chop carrots and celery and set aside.
- Blend tomato puree with ginger and garlic (and the chilli if using).
- In a large pot, heat oil and seal off the beef on medium heat, then set aside. In the same pot sauté the onions until translucent then add carrots and celery.
- Place the beef back into the pot and add the spices and bay leaves then mix.
- Add the blended tomato puree and beef, cover and simmer for 2 hours. Remove lid after an hour to reduce the liquid. Add chopped fresh coriander and adjust seasoning.
Beef stew
There’s nothing better than a hearty bowl of beef stew at the end of a long day.
- Author: Lerato Zondi / Capsicum Culinary Studio
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Category: Beef
- Method: Boiling
- Cuisine: South African
Ingredients
Scale
- 1.2kg beef
- 2 onions, diced
- 2 celery stalks, with the tops
- 4 carrots
- 2 tbs toasted and ground cumin
- 2 tbs toasted and ground coriander
- 1 tbs salt
- 1 tsp pepper
- 125ml ginger
- 6 cloves garlic, mashed
- 300ml tomato puree
- 4 tbs of sugar
- 3 bay leaves
- 2 chillies (optional)
- Bunch of fresh coriander
- 1 litre of liquid beef stock
Instructions
- Cut beef into cubes, season with salt and pepper and allow to marinade for 1 hour.
- Dice onion, chop carrots and celery and set aside.
- Blend tomato puree with ginger and garlic (and the chilli if using).
- In a large pot, heat oil and seal off the beef on medium heat, then set aside. In the same pot sauté the onions until translucent then add carrots and celery.
- Place the beef back into the pot and add the spices and bay leaves then mix.
- Add the blended tomato puree and beef, cover and simmer for 2 hours. Remove lid after an hour to reduce the liquid. Add chopped fresh coriander and adjust seasoning.
*The above recipes are courtesy of Capsicum Culinary Studio.
NOW SEE: Recipe of the day: Pasta Arrabbiata
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