1 large onion, finely chopped
1 large carrot, coarsely grated
4 celery stalks, finely chopped
1 large red pepper, finely chopped
4 garlic cloves, finely chopped
1,2 kg beef chuck, cubed (or any kind of stewing beef)
2 large tomatoes, skinned and chopped
2 packets hearty beef stew cook-in sauce
800 ml cold water
500 g butternut, peeled and cut in 3-cm cubes
10 ml ground nutmeg
10 ml ground cinnamon
250 g baby carrots
500 g sweet potato, peeled and cut in 3-cm cubes
45 ml rosemary, finely chopped
freshly-milled black pepper, to taste
65 ml parsley, coarsely chopped
Heat a little olive oil in a large saucepan and add the onion, carrots and celery. Toss until glossy then add the red pepper and garlic. Sauté until soft, remove from the pan and set aside.
Add a little more oil to the pan and brown the meat in batches. Return the meat and sautéed vegetables to the pan, together with the chopped tomatoes.
Whisk the sauce powder into the water and pour over the meat mixture. Stir and bring to a boil. Reduce the heat, cover with a lid and simmer on a very low heat for about 90 minutes or until the meat is quite tender.
Add the butternut, baby carrots, nutmeg and cinnamon and cook for 5 more minutes. Now add the sweet potatoes and rosemary, season to taste and stir through. Continue to cook for a further 20 minutes, or until the vegetables are cooked and tender. If the stew is too saucy for your liking, remove the lid, increase the heat and allow to cook rapidly for a few minutes until reduced to your liking – do stir often, it could easily burn!
Remove from the heat and skim off any surface fat. Sprinkle with parsley and serve with Basmati rice (or crusty bread rolls) and a simple green salad.
Serves 6 – 8.