1 kg Stewing beef, cut into evenly sized pieces
65 ml (¼ cup) Cake flour
60 ml (4 Tbsp.) Sunflower oil
1 Onion, chopped
200 g Rindless bacon, chopped
2 Garlic cloves, finely chopped
375 ml (1½ cup) Beef stock, hot
1 x 115 g Rhodes Tomato Paste Cup
1 x 410 g can Rhodes Chopped & Peeled Tomatoes
1 x 410 g can Rhodes Chakalaka Mild & Spicy
Salt and ground pepper
MethodCut the beef into evenly sized pieces and toss in the flour, shaking off the excess. In a large saucepan, lightly brown the meat in 30 ml (2 Tbsp.) oil. Remove from the pan and set aside. Wipe the pan clean, heat remaining oil and add the onion and bacon. Fry for a few minutes until softened. Add the garlic and fry for a few more minutes. Return the meat to the saucepan. Add the beef stock. Add the Rhodes Tomato Paste Cup, Rhodes Chopped & Peeled Tomatoes and the Rhodes Chakalaka Mild & Spicy. Cover with a lid or tinfoil and simmer for 1½ hours or until the meat is tender. Season to taste, then serve with rice or mashed potatoes.
Place all ingredients into a slow cooker and cook on high for 2 hours and then on low for a further 2 hours until the meat is tender.