smokey BBQ beef & butterbean stew
smokey BBQ beef & butterbean stew
Hearty weekend dinner
Servings: 4
Ingredients
- 2.5 tsp Pimp My Braai South African Smokey BBQ spice
- 700 g Beef shin or chuck cut into cubes
- 2 tbsp Sunflower oil
- 1 large Onion diced
- 2 Carrots diced
- 2 Celery stalks Sliced
- 1 400g Chopped tomatoes
- 500 ml Beef stock
- 1 400g tin Butter beans drained
- mashed potato or rice to serve
Instructions
- Coat beef cubes in Pimp My Braai South African Smokey BBQ sauce. Heat oil in a heavy-based pot over very high heat and sear beef in batches for 2-3 minutes each side until deeply browned. Remove and set aside.
- Reduce heat to medium, add onion, carrots and celery, and cook 6 minutes until softened, scraping up the caramelised bits from the base of the pot.
- Return beef to the pot, add chopped tomatoes and stock. Bring to a boil, cover and simmer on low for 30 minutes until beef is tender.
- Add butter beans and cook uncovered 8 minutes more to thicken. Serve over mash or rice.
