Beef stew with umhluzi and pap

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Beef stew with umhluzi and pap
Beef stew with umhluzi and pap
Prep Time: 5 MIN
Servings: 4-6
Cooking Time: 95 MIN
  • 15 ml - water
  • - 1 onion, chopped
  • - pap, cooked
  • 10ml - flour
  • 45 ml - oil, for frying
  • - salt and pepper
  • - 1 dried bay leaf
  • - salt and pepper
  • 2,5 ml - dried thyme
  • - meat juices from the casserole
  • 500 ml - beef stock
  • 800 g - stewing beef
  • 45ml - tomato sauce

Preheat the oven to 180 °C.

1 Trim off any hard fat from the beef and season with salt and pepper. Heat 30 ml (2 tbsp) oil in a pan. Fry the meat over a medium-high heat for a few minutes on each side or until nicely browned, then transfer to a large casserole dish.

2 Return the pan to the stove, reduce the heat and add the remaining oil. Gently fry the onion for 5 minutes or until lightly browned, stirring regularly.

3 Transfer the fried onion to the casserole with the meat and add stock, tomato sauce, thyme and bay leaf. Bring to the boil then cover and put in the oven. Cook for 1½ hours. Remove the meat, set aside and cover to keep warm.


Put the casserole on the stove over medium heat. Mix flour with water and stir into the juices in the casserole. Cook for 5 minutes, stirring regularly, or until the umhluzi is thick. Season with salt and pepper. Serve the meat with umhluzi and pap.

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