CARROT AND PEA STEW
A rich and hearty one-pot stew. Tender beef, carrots and peas in a mouth-watering gravy.
- 30 ml (2 tablespoons) cooking oil
- 2 large onions, chopped
- 1 kg stewing beef, cut into small portions
- 15 ml (1 tablespoon) flour
- 30 ml (2 tablespoons) Bisto gravy powder
- 250 ml (1 cup) cold water
- 1 kg baby potatoes
- 10 large carrots, sliced
- 30 ml (2 tablespoons) Worcestershire sauce
- 500 g frozen peas
- 1 litre (4 cups) boiling water
- Salt and pepper
Heat the cooking oil in a large non-stick pot on high.
Add the onions and sauté until soft and dark brown, about 10 minutes.
Add the stewing beef and braise until dark brown, about 30 minutes.
Add a quarter of the boiling water when needed.
Now add the flour and coat the meat well.
Mix the Bisto gravy powder with the cold water and add to the meat.
Then add the potatoes and carrots.
Add another quarter of the boiling water when needed.
Now add the Worcestershire sauce and season with salt and pepper.
Reduce to a simmer and cook for about 30 minutes.
Add the rest of the boiling water when needed.
When the potatoes and carrots are tender and nearly cooked, add the peas.
Cook for a further 20 minutes until done.
Serve with soft and fluffy dumplings; or on a bed of white long grain or basmati rice; with a side of grated beetroot salad
Recipe and Photo: Mauricia Jordaan