CREAMY SAMP AND STEW

Ahearty meal is all that one needs once in a blue moon. This starch and meat combination is filling and delicious, and best served with a healthy dose of love!

This recipe serves 6 people. Preparation time: 15 minutes Cooking time:2 hrs 30 mins, Chill/rest/proof: 12 hrs.

INGREDIENTS:

2 1/2 cup samp

6 cup water

3 tsp aromat

1/2 cup butter

2 cup cream

1 1/2 kg stewing beef

2 tsp sea salt

THE MIDWEEK SUN

1 tsp freshly ground black pepper 2 onions — medium, finely chopped

3 tsp curry powder — mild

7 garlic — cloves, minced

2 tbsp Worcestershire sauce

1/3 cup tomato — tinned,chopped 2 cup red wine

2 cup beef stock

2 cup water

1 bay leaves

1 1/2 tsp sugar

4 carrots — large, chopped 2 cup frozen peas fresh parsley — to garnish medium high heat and brown the meat in 3 batches, turning with tongs for about 5 minutes per batch. Do not overcrowd the pan. Let the meat develop a nice brown crust before turning with tongs. Transfer to a plate and set aside.

*Add onions, garlic and Worcestershire sauce to the pot (add more oil

if necessary) and cook for 3 minutes, stirring continuously. Add the tinned tomatoes to and cook for a minute more.

*dd the beef and its juices back to the pan and then add the wine,

beef stock, water, bay leaf, herbs and sugar.

*Mix the Knorr Cream of Mushroom *Stir with a wooden spoon to loosen Soup with 4 tablespoons of water to any brown bits from the bottom of the

make a smooth paste then add it to pots and bring to a boil. the samp *Cover the pot with a lid, reduce heat

www.themidweeksun.co.bw • WEDNESDAY JANUARY 20 2021 G

*Once your samp is soft and most water and braise for two hours until is absorbed add your remaining the meat is cooked and tender.

ingredients, stir until well combined and *Add the carrots and cook for a further cook for a further 5-10 minutes. 10-15 minutes. Simmer until the sauce has slightly thickened. *Yaste and adjust seasoning if necessary. *Serve the stew warm and garnish with parsley or let it come down to room temperature and then store in

the refrigerator overnight or until ready to serve.

DIRECTIONS: --For the Samp:

*Soak the samp in water overnight. Drain off water and then rinse with cold water.

*Cover samp with fresh boiling water and bring to a boil. Lower heat and simmer for 1.5 hours, stirring occasionally. Add extra water if needed

--For the Beef Stew:

*Preheat oven to 200 degrees Celsius and set a rack in the lower middle position. Pat beef pieces dry and season with salt & pepper or BBQ spice.

*Add a tablespoon of oil, mix well. *Brown in the oven for 10 minutes or heat a tablespoon of oil in a large pot over