INGREDIENTS
Beef Stew
1 kg Beef chuck, cut into cubes
Salt and pepper, to taste
â…“ cup flour (all-purpose)
3 Tbsp cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1L beef stock
2 Tbsp TOP CLASS Beef Flavoured Usavi sachet
1 Tbsp Worcestershire sauce
20 baby carrots (or 2 large carrots, chopped)
3 medium potatoes, cubed
½ tsp dried thyme
2 bay leaves
Sadza
¾ cup cold water
1 - 2 cups cornmeal or mealie meal
1 tsp salt
3 cups boiling water
1 tsp garlic powder
METHOD
Beef Stew
Season beef with salt and pepper, coat with flour. Brown in hot oil over medium-high heat.Â
Add onions and cook until soft, then stir in garlic.Â
Add tomatoes, beef stock, spices, TOP CLASS Beef Flavoured Usavi Mix and Worcestershire sauce. Bring to a boil, then cover and simmer on low for 1 hour.
Add carrots and potatoes, simmer for another hour until tender. Season to taste.Â
Remove bay leaves before serving.
Sadza
Mix ½ cup cornmeal with cold water into a smooth paste.
Add boiling water while stirring over medium heat. Cover and cook for 15 – 20 minutes.Â
Lower heat, fold in remaining ½ cup cornmeal and seasoning to form soft dough. Let rest for 5 mins with the lid slightly open.Â
Shape and serve hot with beef stew.
Sadza tastes better when eaten hot, serve immediately!