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“I found this recipe in the South African Meat Cookbook by Sannie Smit. A very tasty and tender stew made from one of the cheaper beef cuts,which can be fozen for up to two months.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a heavy-based saucepan, brown the meat in the heated cooking oil.
  2. Add onion and spinach and sauté.
  3. Add remaining ingredients, except yoghurt and parsley, and simmer for 1 and a half to 2 hours or until meat is tender.
  4. (The dish may be frozen at this point).
  5. Just before serving, stir in youghurt and reheat gently.
  6. Garnish with chopped parsley.

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