POLOKWANE – A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes or meat, especially tougher meats suitable for slow-cooking, such as beef.
This delicious recipe by What’s for Dinner is the perfect definition of comfort food.
Ingredients
- 30ml stork margarine
- 2 x onions, diced
- 2 x carrots, diced
- 3 x stalks celery, diced
- 5 x cloves garlic
- 25g flour (for dusting the lamb)
- 400g lamb neck and 2.5 cm dice, trimmed
- 1 x KNORR Chicken Stock Pot (dissolved in 600 ml boiling water)
- 15ml Robertsons Freshly Ground Black Pepper (crushed)
- 15ml balsamic vinegar
- 2 x Robertsons Bay Leaves
- 2 x stalks rosemary
- 100g frozen peas
Method
- Heat the Stork Margarine in a medium to large casserole dish. Add the onion, carrot, celery and cook for 8-10 minutes on medium heat until onions are soft but not browned. Add the garlic and cook for another minute. Remove all vegetables from the pan and set aside.
- Sprinkle the flour over the lamb and shake off the excess. Place into the hot casserole dish and cook for 10 minutes on medium-high heat until nice and golden in colour.
- Add the vegetables to the lamb and mix well. Add Knorr Chicken Stock Pot and the crushed Robertsons Freshly ground Black Pepper and stir well. Add the balsamic vinegar, bay leaves, and rosemary and bring to the boil. Turn down to a gentle simmer. Cover and leave to simmer on very low heat for 1 ½ hours until the meat has become soft and juicy. Add the peas 20 minutes before the end of cooking time. Serve hot.
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