Take advantage of those colder nights with this hearty beef stew dish.
Serves 4 - 6
Ingredients - For the Samp and Beans
500g of samp and beans
2 litres of Laager Rooibos tea
50g of butter
Salt and pepper to taste
Ingredients - For the Beef Stew
30ml of vegetable oil
2 cloves of garlic, finely chopped
1 large onion, finely chopped
15ml of paprika
500g of beef cubes
250ml of beef stock
250ml Laager Rooibos Tea
250ml of red wine (optional)
30ml of tomato paste
2 leeks, thinly chopped
2 medium potatoes, cut in quarters
2 large carrots, thickly sliced
Salt and pepper to taste
Method
- Soak the samp and beans in the Laager Rooibos tea overnight.
- For the beef stew, heat the oil in a large pot and fry the garlic, onion and paprika for 3 minutes. Add in the beef and brown for 5 minutes before adding in the stock, Laager Rooibos Tea, wine and tomato paste. Cover with a lid and let the stew simmer on a low heat until the meat is tender.
- While the stew is simmering, get started on your samp and beans. Drain out the tea and place the samp and beans in a large pot and cover with cold water. Bring the water to the boil, reduce the heat and let it simmer until soft. Stir in the butter, add in the salt and pepper and set it aside to cool.
- Once the meat is tender, add in the leaks, potatoes and carrots. Cook for a further 30 minutes or until the vegetables are soft.
- Warm up the samp and beans and serve with the beef stew.
