This slow-cooked stew is a one-pot winner for those chilly winter nights.<\/p>\n
(Serves 4)<\/strong><\/p>\n Ingredients:\u00a0\u00a0<\/strong><\/p>\n 1 x 115g Rhodes Quality Tomato Paste Cup<\/p>\n 1 x 410g can Rhodes Quality Chopped & Peeled Tomatoes<\/p>\n 1 x 410g can Rhodes Quality Chakalaka Mild & Spicy<\/p>\n 1kg Stewing beef<\/p>\n 65ml Cake flour<\/p>\n 60ml Sunflower oil<\/p>\n 1 Onion, chopped<\/p>\n 200g Rindless bacon, chopped<\/p>\n 2 Garlic cloves, finely chopped<\/p>\n 375ml Beef stock, hot<\/p>\n Salt and ground black pepper<\/p>\n Method:\u00a0<\/strong><\/p>\n Cut the beef into evenly sized pieces and toss in the flour, shaking off the excess.<\/p>\n In a large saucepan, lightly brown the meat in 30ml oil.<\/p>\n Remove from the pan and set aside. Wipe the pan clean, heat remaining oil and add the onion and bacon.<\/p>\n Fry for a few minutes until softened. Add the garlic and fry for a few more minutes.<\/p>\n Return the meat to the saucepan.<\/p>\n Add the beef stock.<\/p>\n Add the tomato paste cup, chopped & peeled tomatoes and the Chakalaka mild & spicy.<\/p>\n Cover with a lid or tin foil and simmer for 1\u00bd hours or until the meat is tender.<\/p>\n Season to taste, then serve with rice or mashed potatoes.<\/p>\n Boerewors Pie<\/strong><\/p>\n Looking for something a little different to try with boerewors? This recipe can be\u00a0served as a stew\u00a0over rice or cooked up and baked into a pie. The choice is yours.<\/p>\n (Serves 6)<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 30ml Rhodes Quality Tomato Paste<\/p>\n 1 x 410g can Rhodes Quality Tomato & Onion Gravy<\/p>\n 5ml sunflower oil<\/p>\n 1 onion, chopped<\/p>\n 1 clove garlic, crushed<\/p>\n 750g boerewors<\/p>\n 30ml cake flour<\/p>\n 150g button mushrooms<\/p>\n 125ml flat-leaf parsley, chopped<\/p>\n salt and freshly cracked black pepper<\/p>\n 250g ready-made puff pastry, defrosted<\/p>\n 1 egg, beaten<\/p>\n Method:<\/strong><\/p>\n Heat the oil in a large saucepan.<\/p>\n Add the onion and fry until softened.<\/p>\n Add the garlic and fry for 2 minutes more.<\/p>\n Remove from the pan and set aside.<\/p>\n Chop the boerewors into evenly sized pieces, about 2 cm thick.<\/p>\n Add the boerewors to the same pan and brown the pieces lightly.<\/p>\n Drain any excess fat and return the onions and garlic to the pan.<\/p>\n Add the cake flour and stir to mix.<\/p>\n Stir in the tomato paste and the tomato & onion gravy and bring the sauce to the boil.<\/p>\n Reduce heat.<\/p>\n Add the button mushrooms and parsley.<\/p>\n Season to taste and simmer for 15 minutes more or until the mushrooms are cooked and the sauce is thick.<\/p>\n Set aside to cool.<\/p>\n Once the mixture is cool prepare the pie dishes.<\/p>\n Very lightly roll out the pastry to just a little bit larger than the pie dish.<\/p>\n Place the cooled pie filling into the pie dish.<\/p>\n Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.<\/p>\n Make a hole in the middle of the “lid” with the tip of the knife to let steam escape as the pie bakes.<\/p>\n Brush the pastry with the beaten egg.<\/p>\n Bake in a preheated oven at 190\u02daC for 30 – 35 minutes until the pastry is crisp, puffed up and deep golden brown.<\/p>\n Green Bean & Tomato Bredie<\/strong><\/p>\n Add some variety to this\u00a0traditional South African\u00a0dish 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 (Serves 4-6)<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 2 x 410g cans Rhodes Quality Whole Peeled Tomatoes<\/p>\n 1 x 410g can Rhodes Quality Cross Cut Green Beans, drained<\/p>\n 1.2kg sliced lamb knuckles or stewing lamb<\/p>\n 125ml seasoned flour<\/p>\n Sunflower oil for frying<\/p>\n 1 chopped onion<\/p>\n 1 chopped red pepper<\/p>\n 15ml chopped garlic<\/p>\n 15ml chopped fresh rosemary (or 5ml dried)<\/p>\n 250ml prepared chicken stock<\/p>\n 2 bay leaves<\/p>\n Salt, pepper, sugar and a pinch of chilli powder or chilli flakes<\/p>\n Method:<\/strong><\/p>\n Sprinkle the meat with the flour and brown in batches in the oil. Set aside.<\/p>\n In the same saucepan, fry the onion and red pepper until soft.<\/p>\n Stir in the garlic and rosemary and fry until aromatic, about a minute.<\/p>\n Add the whole peeled tomatoes, stock, bay leaves and seasoning to taste then bring to a boil.<\/p>\n Reduce heat, cover and simmer for about two hours or until the meat is tender and the sauce has reduced and thickened to your liking.<\/p>\n Add the green beans and serve.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2020\/07\/stew-3-267x400.jpg\")
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