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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I've eaten this wonderful stew at a friends house several times and this is the recipe she uses. It from a Taste of South Africa by Magdaleen Van Wyk Ingredients:
2 tablespoons olive oil |
2 large onions (sliced) |
3 garlic cloves (chopped) |
2 lbs meat (chicken or lamb) |
salt and pepper (to taste) |
1/2 cup wine (red or white) |
1 lb yukon gold potato (sliced) |
1 (28 ounce) can tomatoes (chopped) |
1 teaspoon sugar |
1/2 teaspoon thyme |
1 teaspoon marjoram |
Directions:
1. In a dutch oven (my friend uses a cast iron pot) sauté onions and garlic in oil, until brown.
2. Add meat and saute until brown, add salt, pepper and wine, cover and simmer 10 minutes.
3. Add remaining ingredients and simmer for 30 minutes.
4. Serve over rice, cous cous or noodles.
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