Traditional Beef Stew With Rice and Beans
Pepper Beef Stew With Beans And Savoury Rice
Ingredients
Beef Stew
1,2 - 1,6 kg beef shin
2 tsp Hinds White Pepper
Canola oil, to fry
2 medium onions, chopped
5 cloves garlic, peeled
1 tsp Hinds Paprika
1 tsp Pakco Traditional Roasted Masala
100 g Rhodes Quality Tomato Paste
1 x 410 g Rhodes Quality Chopped Tomatoes
2 L / 8 cups beef stock
1 tsp Hinds Mixed Herbs
1 x 400g Rhodes Quality Butter Beans
Freshly chopped parsley, to serve
Savoury Rice
Canola oil, to fry
2 Tbsp butter or margarine
1 medium onion, chopped
1 Tbsp Hinds Spice for Rice
1 tsp chilli flakes (optional)
200 g / 1 cup rice, cooked (700g - 800g cooked rice)
140 g / 1 cup frozen sweetcorn
140 g / 1 cup frozen peas
Method
Beef Stew
1
1 Evenly coat the beef shin with Hinds White Pepper and season with salt. Heat the oil in a large pot and brown the meat on high heat. Reduce the temperature and add the onions and garlic and fry for 3 - 5 minutes. Add the Hinds Paprika, Pakco Traditional Roasted Masala and Rhodes Quality Tomato Paste. Cook for 5 minutes then add the Rhodes Quality Chopped Tomatoes, beef stock and Hinds Mixed Herbs, season with salt. Simmer on a low heat for 60 minutes or until the beef is tender and falling from the bone. Add the Rhodes Quality Butter Beans and freshly chopped parsley, to serve.
Savoury Rice
2
1 Heat a large pot with canola oil to fry and butter. Fry the onion, Hinds Spice for Rice and chilli flakes on a medium heat for 3 minutes, then add the frozen sweetcorn and peas. Fry for a few minutes then add the cooked rice. Combine with a wooden spoon and serve with the pepper beef stew.
Chef's Tip
3
When making the savoury rice, use any vegetables you have available. You can use carrots, mushrooms, peppers – anything!
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Ingredients
Beef Stew
1,2 - 1,6 kg beef shin
2 tsp Hinds White Pepper
Canola oil, to fry
2 medium onions, chopped
5 cloves garlic, peeled
1 tsp Hinds Paprika
1 tsp Pakco Traditional Roasted Masala
100 g Rhodes Quality Tomato Paste
1 x 410 g Rhodes Quality Chopped Tomatoes
2 L / 8 cups beef stock
1 tsp Hinds Mixed Herbs
1 x 400g Rhodes Quality Butter Beans
Freshly chopped parsley, to serve
Savoury Rice
Canola oil, to fry
2 Tbsp butter or margarine
1 medium onion, chopped
1 Tbsp Hinds Spice for Rice
1 tsp chilli flakes (optional)
200 g / 1 cup rice, cooked (700g - 800g cooked rice)
140 g / 1 cup frozen sweetcorn
140 g / 1 cup frozen peas
Directions
Beef Stew
1
1 Evenly coat the beef shin with Hinds White Pepper and season with salt. Heat the oil in a large pot and brown the meat on high heat. Reduce the temperature and add the onions and garlic and fry for 3 - 5 minutes. Add the Hinds Paprika, Pakco Traditional Roasted Masala and Rhodes Quality Tomato Paste. Cook for 5 minutes then add the Rhodes Quality Chopped Tomatoes, beef stock and Hinds Mixed Herbs, season with salt. Simmer on a low heat for 60 minutes or until the beef is tender and falling from the bone. Add the Rhodes Quality Butter Beans and freshly chopped parsley, to serve.
Savoury Rice
2
1 Heat a large pot with canola oil to fry and butter. Fry the onion, Hinds Spice for Rice and chilli flakes on a medium heat for 3 minutes, then add the frozen sweetcorn and peas. Fry for a few minutes then add the cooked rice. Combine with a wooden spoon and serve with the pepper beef stew.
Chef's Tip
3
When making the savoury rice, use any vegetables you have available. You can use carrots, mushrooms, peppers – anything!
Pepper Beef Stew With Beans And Savoury Rice
Source: https://hindsspices.co.za/recipe/pepper-beef-stew-with-beans-and-savoury-rice/
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