2. Beef stew

Beef stew with Dumplings

Still cooking with the wonderbag, which saves time and money. The beef stew will be started on the stove and finished in the wonderbag the entire day to only be served in the evening after work. This will use less than half the energy required, saving you lots of money on electricity costs and Saving you time on your feet trying to get dinner ready, time you can now use to be with family or help the little ones with homework.

Instead of cooking the butternut and mashing it with lots of butter and sugar, we will roast it in the oven, adding a little honey for that sweet taste

For dessert we will make no sugar Banana cookies

beef stew

Ingredients

  • 1 kg beef
  • 100ml flour
  • 25 ml BQQ spice
  • 30ml oil
  • 2 Onions, chopped
  • 10 ml garlic, chopped
  • 400g can of chopped tomatoes (I prefer the can as it saves time, already peeled and chopped but you can use 3-4 tomatoes if you prefer)
  • 15ml tomato paste
  • 500ml beef stock
  • 1 bay leaf
  • 2 carrots, peeled and chopped (you are welcome to add any additional vegetables like potatoes, baby marrow etc)
  • Salt and Pepper to taste

Instructions

  • Toss the meat in the flour and spice (the flour helps to thicken the stew later but for now it helps create a dry surface for when we brown the meat)
  • Heat the oil in a sauce pan and brown the meat in batches (browning the meat helps create a crust and keep the meat intact during the long stewing process but most importantly to bring out the natural flavour of the meat)
  • Add more oil to the pan and fry the onion and garlic until soft (you fry the onion in the same pot to use up the browned meat bits with are full of that meaty flavour and will enrich the dish)
  • Return the meat to the pot and let simmer for 20 min (we are only cooking it for 20 min even though oxtail usually takes really long to cook because today we are using the wonderbag)
  • Add the tomatoes, the paste, bayleaf and carrots and bring to a boil and simmer for 15mins
  • Remove the pot and place it in the wonder bag and seal well (great product for us especially with the electricity crisis, load shedding, this will save you time and money)
  • Set aside for 4 hours (The wonderbag basically does all the work, retains heat and keeps the stew cooking, saving you electricity. Remember to make sure the pot you use in the wonderbag is correct; steel, aluminium, cast iron or glassware. Do not use clay or ceramic)
  • Remove the pot from the bag and return it to the stove top
  • Add the dumplings and cover with the lid
  • Boil for 5 min
  • Return the pot to the Wonderbag and leave for 30min (it will keep cooking in the bag while you attend to other things)
  • Serve immediately

dumplings

Ingredients

  • 250ml Self raising flour
  • 5ml baking powder
  • 2ml salt
  • 30g butter
  • 5ml dried mixed herds
  • 1 egg, beaten
  • 30-40 ml water

Instructions

  • Put the flour, baking powder and salt into a mixing bowl
  • Rub in the butter
  • Add the mixed herbs (optional, you can leave this out if you don’t like herbs but these add nice dimension to the dumplings)
  • Combine the egg and water and add the flour mixture to form stiff dough
  • Add the dumplings and cover with the lid
  • Boil for 5 min
  • Return the pot to the Wonderbag and leave for 30min (it will keep cooking in the bag while you attend to other things)

wild spinach (pumpkin leaves)

Ingredients

  • 2 cups Pumpkin leaves
  • 2 cups water ( or enough to cover the leaves)
  • Salt to taste
  • 1 large onion, chopped
  • 2 garlic cloves
  • One stock cube

Instructions

  • Wash the leaves in cold water until clean
  • Chop the leaves and stem finely
  • Boil the chopped pumpkin leaves in the water and a little salt. ( be careful not to overcook the leaves, they should retain their bright green colour)
  • Strain and discard water (water can be stored and used as vegetable stock in other dishes, adding great nutrients and flavour to any dish)
  • In a pan, fry the onion and garlic until cooked and add the stock, dissolved in water.
  • Add the pumpkin leaves and stir till water dissolves

roast butternut

Ingredients

  • 1 Butternut, cubed
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1/2 Teaspoon cinnamon

Instructions

  • Place the cubed butternut in a pot with ½ cup water and simmer till butternut is blanched (cook slightly)
  • then remove from stove and place in roasting pan and drizzle with honey and olive oil
  • Roast in oven at 180 degrees for 10-15 mins

no sugar banana cookies

Ingredients

  • 3 ripe bananas
  • 2 cups rolled oats
  • 1 cup dates, pitted and chopped
  • 1/3 cup olive oil
  • 1 teaspoon vanilla essence

Instructions

  • Preheat oven to 180 degrees
  • In a large bowl, mash the bananas
  • Stir in the oats, dates and vanilla essence and mix well.
  • Allow to sit for 15 minutes while you grease a baking tray
  • Drop spoonful onto the tray and flatten with the back of the spoon
  • Bake for 20 mins in a preheated oven
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