Ready in less than half an hour, this spicy beef stew recipe is great for a weeknight meal. And if you like things a little spicier, use Bull Brand Chilli or Chakalaka flavours.
1 large onion, finely chopped
15 ml (1 T) sunflower oil
1 red chilli, finely chopped
10 ml (2 t) crushed garlic
3 large tomatoes, skinned and diced
50 g tomato paste
15 ml (3 T) sugar
250 ml (1 C) prepared beef stock (use a beef stock cube)
30 ml (2 T) corn starch (Maizena)
1 x 300 g can Bull Brand Corned Meat, sliced into bite-sized pieces
chopped parsley to taste
- Fry the onion in oil until golden then add the chilli and garlic.
- Fry for a minute then add the tomatoes, tomato paste, sugar and stock. Stir and bring to the boil. Mix the corn starch (Maizena) with a little water and stir into the tomato mixture. Cook until thickened, stirring all the time.
- Add the Bull Brand Corned Meat and parsley. Stir gently until heated through then serve with rice, mashed potatoes or pap.