sotho beef stew with steamed bread

sotho beef stew with steamed bread

sotho beef stew with steamed bread

Invite your friends over for a hearty Sotho beef stew with steamed bread.

  • 2 hrs 15
  • 6-8

INGREDIENTS

FOR THE STEW

  • sunflower oil, for frying
  • 1.5kg stewing beef on the bone, cut into 3cm pieces
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500ml beef stock
  • 4 carrots, peeled and cut into 3cm pieces
  • 3 potatoes, peeled and cut into 3cm blocks
  • handful parsley, chopped

FOR THE STEAMED BREAD

  • 675g cake flour
  • 10ml instant dry yeast
  • 10ml salt
  • 20ml sugar
  • 750ml warm water

METHOD

  1. For the stew, heat a splash of oil on medium-high and fry the beef in batches for about 5 minutes or until browned. Season and keep aside.
  2. Heat another splash of oil in the same saucepan and sauté the onion and garlic. Return the meat. Add the stock and cook for 1 hour or until tender.
  3. For the bread, grease a 2.5L enamel dish or heatproof bowl. Combine the dry ingredients. Add the water and stir until it comes together. Turn out onto a flour-dusted surface and knead for about 8 minutes or until smooth and elastic. Transfer the dough into the prepared bowl. Cover and leave to rise until doubled in size.
  4. Bring about 6cm of water to a boil in a large saucepan on medium. Add the bowl with the dough, making sure none of the water goes into the bowl. Cover and steam for about 45 minutes or until cooked.
  5. Add the carrots and potatoes to the stew and cook for 30 minutes until tender. Season and mix parsley through. Serve with the steamed bread.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: ANDREA CALDWELL

Magazine issue date: September, 2016


Nolwazi Dhlamini

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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