Beef & sorghum stew

Tender beef slow-cooked in beer - what could be better on a winter's night?

 Serves 4

Ingredients:

30ml (2 tbsp) olive oil

1kg beef, chuck or topside. If off the bone, cut into chunks; otherwise tear the meat off after cooking

1 onion, chopped small

8 carrots, cut up roughly

30ml (2 tbsp) flour

500ml (2 cups) sorghum beer

30ml (2 tbsp) soy sauce

Salt and pepper

3 bay leaves

Sugar to taste

Method:

1) Heat oven to 150°C.

2) Heat oil in large flame-proof casserole dish (or use a pan and change to ovenware afterwards). Brown the meat then set aside.

3) Add the onion and carrots to the dish and give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and stir again. Pour over the beer and the soy sauce, season and add the bay leaves. Bring everything to a simmer.

4) Cover with a lid and place in the oven for 2½ to 3 hours until the meat is really tender. Check seasoning and add sugar if required.

5) If cooked on the bone, tear up meat and remove bones, then serve with mielie-pap, rice or isonka sombhako.