INGREDIENTS
BEEF STEW
- 15ml Sunfoil oil
- 3ml Crushed garlic
- 500g Cubed lean beef
- 100ml Red wine (optional)
- 125ml Beef stock
CARAMELISED ONION (Garnish)
- 1tbsp Sunfoil oil
- 1 Whole chopped onion
- 1tsp Sugar
VEGETABLES
- 3 Whole baby marrows
- 1pck Cherry tomatoes
- 1 Garlic
- 2tbsp Sunfoil oil
- 2tbsp Balsamic vinegar
RICE
- 250ml Allsome Rice
- 1l Water
- 2.5ml salt for taste (optional)
- 1pck Crushed cashew nuts (garnish)
METHOD
- Cook the Allsome Rice according to instructions on pack.
- Add crushed cashew nuts on the cooked rice as a garnish
- In a large pan, add oil, garlic and beef cubes.
- Fry until the meat is browned for about 2 minutes.
- Add 400ml cold water to the pan and stir in the contents of the beef stock.
- Bring to the boil while stirring.
- Simmer uncovered for 20 min, stirring occasionally.
- Heat up the saucepan and add oil and the chopped onion.
- Add the sugar.
- Stir them often, while scraping off the browned bits from the pan so that it doesn’t get burned, until the onions are browned and soft.
- Chop the head and tail of the baby marrows off.
- Slice the baby marrows thinly with a potato peeler.
- Marinate the sliced baby marrows with oil and balsamic vinegar for 20minutes.
- Cut the cherry tomatoes in half.
- Put a medium pan on high heat.
- Add the oil.
- Add the crushed garlic with the sliced baby marrows.
- Fry the baby marrows until soft – tossing around regularly.
- Add the cherry tomatoes into the pan for a few minutes. (Make sure the tomatoes are not too soft.)
- Remove the pan off the heat and serve.