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.
Ingredients
15ml cooking oil (for frying)
1 onion, chopped
1 green pepper, chopped
30ml Rajah Medium Curry Powder
5ml Robertsons Barbecue Spice
1 tomato, chopped
500g beef chuck, cut into cubes
2 potatoes, peeled and chopped
2 carrots, chopped
1 Knorrox Beef Stock Cube
375ml water
30ml KNORR Minestrone Soup
Method
Heat the oil in a pot and fry the onion and green pepper until soft
Add the Rajah Medium Curry Powder, Robertsons Barbecue Spice and tomato
Fry for about two minutes
Add the beef chuck and fry until well browned
Add the potatoes, carrots and Knorrox Beef Stock Cube, stir well and add the water
Cover and simmer for 40 minutes, stirring occasionally
Add the Knorr Minestrone Soup, mixed with 4 tablespoons of water to form a smooth paste, to the pot and allow it all to simmer for 5 minutes until it becomes thick
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
