A rich and hearty beef stew

Ingredients:

600g beef stew cubes

2 tbsp (30ml) cake flour

1 tbsp (15ml) paprika

2 tbsp (30ml) oil

200g baby onions, peeled *(see Tip)

1 tbsp (15ml) tomato paste

2 bay leaves

3 tbsp (45ml) Maggi Lazenby Worcestershire

Sauce

1 tbsp (15ml) Maggi Chilli Garlic Sauce

2 ½ cups (750ml) beef stock

300g potatoes, peeled and cut into quarters

2 carrots, peeled and thickly sliced

2 stalks celery, thickly sliced

1 (400g) can butter beans, drained

3 Tbsp (45ml) fresh parsley, chopped

milled black pepper

Method:

1. Place the flour and paprika into a bowl. Season well with salt and pepper. Coat each piece of beef in the flour mixture, shaking off any excess flour.

2. Heat the oil in a deep casserole, and brown the beef, in batches, for 3-4 minutes per side, or until brown. Transfer to a plate and repeat with the remaining beef.

3. Return the casserole to the stove and gently fry the baby onions for 3-4 minutes, adding more oil if necessary. Return the beef to the pot, with the tomato paste, bay leaves, Maggi Lazenby Worcestershire Sauce, Maggi Chilli Garlic Sauce and beef stock. Bring to simmer and cook, covered for 45-60 minutes, depending on the size of the beef cubes.

4. Add the potatoes, carrots and celery and cook for a further 30 minutes, or until the vegetables are tender.

5. Add the bu er beans, parsley and season with black pepper. Cook for 5 minutes.

6. Serve with bu ernut mash, crusty bread, or Maggi steak & chops flavour 2 Minute Noodles, rice or samp.

Tip: Replace the baby onions with chopped onion.