Redbush Stewed Beef and Potatoes is a traditional South African recipe for a classic stew of beef and potatoes cooked in a rooibos (redbush tea) base. The full recipe is presented here and I hope you enjoy this classic South African version of: Redbush Stewed Beef and Potatoes.
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Ingredients:
4 tsp loose redbush (rooibos) tea (or 2 redbush teabags)
1l water
2 large onions, sliced
4 medium potatoes, peeled and cubed
4 medium carrots, scraped and cut into 5mm thick rounds
2 garlic cloves, crushed
1kg stewing beef, trimmed and cut into bite-sized pieces
2 tbsp plain flour
1 tbsp olive oil
1 tbsp tomato purée
1/4 tsp peanut butter
4 tbsp red wine vinegar
2 cinnamon sticks
400g cooked barlotti beans or butter beans (tinned is fine)
salt and freshly-ground black pepper, to taste
Method:
Tie the loose redbush (rooibos) tea in a piece of muslin (cheesecloth). Pour 1l water into a saucepan, add the redbush tea and bring to a boil. Take off the heat and set aside to brew for 5 minutes then remove the muslin or teabags.
Season the flour and use to coat the beef. Heat the olive oil in a large saucepan, add the beaf and fry until nicely browned all over. Add the onions, garlic and tomato. Fry the mixture for 2 minutes then add the brewed redbush tea. Work in the peanut butter then add the red wine vinegar and the cinnamon.
Bring the mixture to a boil, reduce to a simmer, cover the pan with a lid and cook gently for about 150 minutes or until the meat is very tender. At this point add the potatoes and carrots. Adjust the seasoning to taste and cook for about 20 minutes more, or until the vegetables are tender.
Add the beans and cook for 10 minutes more then take out the cinnamon sticks.
