PORK AND BEEF TOMATO STEW

500 g pork stew meat
250 g beef goulash
1 green pepper, chopped
1 red pepper, chopped
5 – 6 baby potatoes, peeled and cut in half
1 medium onion, chopped
1 punnet of mushrooms, chopped
1 teaspoon crushed garlic
2 – 3 carrots, chopped
1 cup green beans, raw and halved
1 block low sodium beef stock
1 teaspoon strong coffee
1 block beef curry beef stock
1 tin tomatoes, mashed
1 pack oxtail and vegetable soup powder
100 ml red wine
2 – 3 cups regular cake flour
crown Texan spice, to taste
oil, for shallow frying

Mix the flour and spice, roll the meat in the flour then shallow fry until it is light brown.
Place the meat in a greased oven dish. Mix the beef stock cubes in 100 ml warm water and dissolve.
Add in the tomato, as well as the wine and soup powder to the stock.
Separately fry the onion, peppers, mushrooms and garlic together.
Mix in the vegetables with the meat and pour the sauce over. Put the stew in a oven dish.
Cover with foil. Place it in the oven at 180 °C for 60 minutes, turn the heat down to 150 °C for another 60 minutes and then keep warm at 100 °C until served.

Recipe and photos: Matt Venter