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Chakalaka beef stew and creamy mushroom samp

Chakalaka beef stew

Chakalaka beef stew and creamy mushroom samp
Recipe by Anel Potgieter

Serves: 6-8
Preparation time: 20 minutes
Cooking time: 2 ½ hours
 
Ingredients
For chakalaka beef stew
600g beef, cubed (cheap cuts with a little bit of bone)
salt and pepper, to taste
4 Tbsp oil
2 cloves garlic, crushed 
2 Tbsp tomato paste
1 onion, diced
¼ cup cake flour 
2 cups beef stock
1 -2 cups chakalaka
1 tsp rosemary (fresh or dried) 
1 tsp sugar 
3 large carrots, chopped 
3 medium potatoes, chopped
 
For the chakalaka
1 onion, chopped
1 green pepper, chopped
2 carrots, grated
1 tin chopped tomatoes
1 tbsp curry powder
salt and pepper to taste
 
 
 
For the samp:
2 cups samp
6 cups cold water (for soaking)
6-8 cups water (for boiling)
2 tbsp Clover butter
3 tbsp mushroom soup mix
Punnet portabellini mushrooms, chopped
2 tbsp Clover Classic Dairy Snack
salt to taste
 
To serve:
fresh parsley, chopped  
parmesan, shavings 
 
Cooking instructions 
For chakalaka beef stew 
Pat dry the beef. Season with salt and pepper.
In a large pot, heat oil over high heat.
Sear the meat in 2-3 batches until caramelized. 
Transfer each batch to a large plate and set aside. 
Lower the heat. Add another bit of oil to the pot along with the garlic and onions and stir while cooking, 5 minutes. 
Sprinkle in the flour and stir in the tomato paste.
 
Prepare the chakalaka by heating a glug of oil in a saucepan. Add the chopped onion and pinch of salt. This help to release the sweetness of the onion. Add the green pepper and cook for another minute or 2. Then add the rest of the ingredients, season with salt and pepper and allow to simmer until ready to use. 
 
Add back the beef with its juices, the beef stock, chakalaka, rosemary and the sugar to the pot. Stir to loosen the browned bits from the bottom and bring to a boil.
Cover with a lid, lower the heat to a simmer and cook for up to 2 - 2 1/2 hours
With 30 minutes to go, add the carrots and the potatoes. 
Once the meat and veggies are tender and the liquid has reduced and thickened to form a gravy, remove the pot lid and allow to cook for the last 5 minutes. Taste and season with salt and pepper. 
 
 
For the samp:
In a large pot, soak the samp in cold water for 1 hour or overnight.
Drain, rinse and refill the pot with water.
Bring to the boil. Allow to boil for 1 ½ - 2 hours until soft.
Melt butter in a large saucepan. Add in the fresh mushrooms and saute until golden. 
When the samp is tender, turn the heat to a low and add the butter and soup stock to the samp. Mix well, then stir in the Clover Dairy Based Snack and cooked mushrooms. 
Simmer for 5 – 10 more minutes. Taste and season with salt. When creamy and soft, serve a generous portion topped with the beef stew. 
Sprinkle with some fresh parsley before serving and ENJOY!!

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