Tomato Stew

Tomato Stew

Tomato stew is a very popular casserole dish for winter seasons. On cold, rainy days nothing is better than a lovely stew or a delicious soup. Even here in South Africa, we love making these types of meals such as green bean stew on white rice or bobotie with yellow rice. With the green bean stew you can you use lamb meat or beef meat. We made it once with ostrich meat and it was absolutely delicious. It is absolutely your choice. I prefer beef or the ostrich as I am not personally a lover of lamb meat. The potatoes in this stew absolutely make this stew, a stew isn’t a stew without some potatoes in it. If you are on one of those diet meals where you can have any potaotes - sorry, you will be for sure be missing out! A delicious meal served on a bed of white rice.

Serves: 4 Prep time: 15 Minutes Cook time: 120 Minutes Ready in: 135 Minutes

Nutrition: Calories 210.8 Carbs: 22.5g Protein: 22g Fat: 3.5g

2 Tablespoons oil
2 onions, peeled and chopped
3 garlic cloves, peeled and chopped
1 kg beef/lamb stewing meat - OPTIONAL: ostrich meat
6 large tomatoes, blanched, skin removed and chopped or 1 can of 400 g Italian whole pealed tomatoes
50 g tomato puree
2 teaspoons salt
2 teaspoons sugar
2 teaspoons paprika
3-4 potatoes, cut into ¼ chunks
Basmati rice for serving
Heat the oil in a heavy-base saucepan and sauté the onions until soft.
Add the garlic and meat and brown.
Add the rest of the ingredients, accept for the potatoes and stir until mixed.
Let the stew simmer over low heat for 1 hour.
It is normally not necessary to add water because the tomatoes contains enough liquid. But keep an eye to make sure the liquid is enough.
Add the potatoes and cook for another hour until the meat is soft and tender.
If the stew is too watery at the end of the cooking time, you can add 1-2 Tablespoons of flour mixed with ½ cup of water little by little and cook it a little bit further until thickened.
Serve on basmati rice.
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