This slow-cooked stew is a one-pot winner for those chilly winter nights.<\/p>\n
Ingredients (serves 4)<\/strong><\/p>\n 1 x 115 g Rhodes Quality Tomato Paste Cup Method<\/strong><\/p>\n Cut the beef into evenly sized pieces and toss in the flour, shaking off the excess. Looking for something a little different to try with boerewors? This recipe can be served as a stew over rice or cooked up and baked into a pie. The choice is yours.<\/p>\n Ingredients (serves 6)<\/strong><\/p>\n Method<\/strong><\/p>\n Heat the oil in a large saucepan. Add some variety to this traditional South African dish by including Rhodes Quality Cross Cut Green Beans. And, by bulking this stew up with more veg, you get more meal for your money.<\/p>\n Ingredients (Serves 4-6)<\/strong><\/p>\n Method<\/strong><\/p>\n Sprinkle the meat with the flour and brown in batches in the oil. Set aside. This is easy to prepare using a few pantry essentials.<\/p>\n Ingredients (<\/strong>Serves 4-6)<\/strong><\/p>\n
\n1 x 410 g can Rhodes Quality Chopped & Peeled Tomatoes
\n1 x 410 g can Rhodes Quality Chakalaka Mild & Spicy 1 kg Stewing beef
\n65 ml (\u00bc cup) Cake flour
\n60 ml (4 Tbsp.) Sunflower oil
\n1 Onion, chopped
\n200 g Rindless bacon, chopped
\n2 Garlic cloves, finely chopped
\n375 ml (1\u00bd cup) Beef stock, hot
\nSalt and ground black pepper<\/p>\n
\nIn a large saucepan, lightly brown the meat in 30 ml (2 Tbsp.) oil.
\nRemove from the pan and set aside. Wipe the pan clean, heat remaining oil and add the onion and bacon.
\nFry for a few minutes until softened. Add the garlic and fry for a few more minutes.
\nReturn the meat to the saucepan.
\nAdd the beef stock.
\nAdd the Rhodes Quality Tomato Paste Cup, Rhodes Quality Chopped & Peeled Tomatoes and the Rhodes Quality Chakalaka Mild & Spicy.
\nCover with a lid or tinfoil and simmer for 1\u00bd hours or until the meat is tender.
\nSeason to taste, then serve with rice or mashed potatoes.<\/p>\nStewed Boerewors Pie<\/strong><\/h4>\n
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\nAdd the onion and fry until softened.
\nAdd the garlic and fry for 2 minutes more.
\nRemove from the pan and set aside.
\nChop the boerewors into evenly sized pieces, about 2 cm thick.
\nAdd the boerewors to the same pan and brown the pieces lightly.
\nDrain any excess fat and return the onions and garlic to the pan.
\nAdd the cake flour and stir to mix.
\nStir in the Rhodes Quality Tomato Paste and the Rhodes Quality Tomato & Onion Gravy and bring the sauce to the boil.
\nReduce the heat.
\nAdd the button mushrooms and parsley.
\nSeason to taste and simmer for 15 minutes more or until the mushrooms are cooked and the sauce is thick.
\nSet aside to cool.
\nOnce the mixture is cool prepare the pie dishes.
\nVery lightly roll out the pastry to just a little bit larger than the pie dish.
\nPlace the cooled pie filling into the pie dish.
\nBrush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.
\nMake a hole in the middle of the “lid” with the tip of the knife to let steam escape as the pie bakes.
\nBrush the pastry with the beaten egg.
\nBake in a preheated oven at 190\u02daC for 30 – 35 minutes until the pastry is crisp, puffed up and deep golden brown.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/07\/Rhodes-Quality-Stewed-Boerewors-Pie-Medium-400x390.jpg\")
<\/p>\nRhodes Quality Green Bean & Tomato Bredie<\/strong><\/h5>\n
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\nIn the same saucepan, fry the onion and red pepper until soft.
\nStir in the garlic and rosemary and fry until aromatic, about a minute.
\nAdd the Rhodes Quality Whole Peeled Tomatoes, stock, bay leaves and seasoning to taste then bring to a boil.
\nReduce heat, cover and simmer for about 2 hours or until the meat is tender and the sauce has reduced and thickened to your liking.
\nAdd the Rhodes Quality Green Beans and serve.<\/p>\nChick Pea, Tomato and Spinach Stew<\/strong><\/h4>\n