Smoked beef stew with samp and beans

By Drum Digital
03 November 2011

Prep time: 15 min

Cooking time: about 2 hours

Marinate overnight

Serves about 30

You will need

Samp and beans

3-4 kg washed and soaked samp

2 kg sugar beans

4 l (8 cups) water

salt

margarine or butter

Stew

3 kg lamb pieces, fat removed

30 ml (2 tbsp) barbeque spice

freshly ground black pepper

3 x 750 ml hickory basting sauce

fresh thyme sprigs

60 ml (4 tbsp) oil

30 ml (2 tbsp) garlic and ginger paste

2 finely chopped onions

6 chopped garlic cloves

4 green peppers, diced

2 red or yellow peppers, chopped

60 ml (¼ cup) fresh thyme, chopped

500 ml (2 cups) chicken stock

METHOD

1. SAMP AND BEANS Rinse the samp and beans thoroughly in cold running water and place in a large pot. Cover with water and add salt. Bring the water to the boil and simmer for about 2 hours until done. Add margarine or butter and keep warm.

2. STEW Wash the meat and pat dry with a clean towel. Season with the spice and freshly ground pepper. Place in a deep dish and then pour the basting sauce over it. Place the thyme sprigs in between. Marinate overnight. 3. Heat the oil over high heat and fry the garlic and ginger paste for a minute until fragrant. Add the meat, a small amount at a time, and fry gently until brown. It must not simmer at this stage. 4. Add the onions, peppers and thyme and stir-fry for 2 minutes. Add the meat marinade and stock. Reduce the heat and simmer for 30 minutes until the meat is tender. Keep warm.

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