Spicy Beef StewSERVES 4Ready in less than 30 minutes.
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.