Potroast Beef

1,5 Kg Beef
2 Carrots
1 Onion, quartered
2 Beef Stock cubes
Tot Brandy
1 Tbl oil
Flour to rub

Heat oil iin pot and brown beef.
Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper.
Cover and cook for 1 hour.
Remove from stove but leave covered. Use juice for gravy.
Slice beef thinly.
Place in casserole dish.
Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper.
Pour grave over meat.
Put lid on casserole and put in oven at 120 deg C.
Serve with roast potatoes/mash, peas and gravy.

Beef and Barley Stew


  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 1/2 pounds stew beef, lean, cut into small pieces
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspn Paprika
  • Dash All Spice
  • 8 ounces sliced mushrooms
  • 1 cup sliced celery
  • 1 1/2 cups chopped onion
  • 6 cups beef broth
  • 1 bay leaf
  • 1/3 cup pearled barley
  • 2/3 carrots, sliced
  • 2 Potatoes, cubed
  • 2 cups diced turnip
  • 1 large baking potato, cut in cubes
  • 1 cup green peas, frozen, thawed
  • 1 cup dry red wine
  • small tin Tomato Paste
  • 1/2 teaspn chopped fresh Rosemary
  • 1/4 teaspn dried Thyme


Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
Toss stew beef pieces with the flour and spices. Add to the bacon mixture. Add olive oil. Add mushrooms, celery, garlic and onion. Cook over medium heat, stirring frequently, until beef is browned and onion is tender. Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes. Add barley, carrots, potatoes, wine, tomato paste, herbs and turnip. Reduce heat to low. Cover and simmer for 25 minutes. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender. Add peas and cook for 10 minutes longer.
If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.
Serves 6 to 8.

KAROO LAMB STEW - proudly South African

3-4 pounds lamb cubes
4 carrots, sliced thick
2 medium onions, sliced
4 potatoes, quartered
4 turnips, quartered
1/3 cup flour
salt and pepper
3 tbsp. vegetable oil
2 cups hot water
1 cup chicken broth/stock
1 can chopped tomatoes
1/2 cup dry white wine
2 cloves crushed garlic
1 pkt frozen peas (16 oz)
8 ounces sliced mushrooms
1/4 teaspoon thyme
1 bayleaf
2 tbsp. chopped parsley
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Use remaining flour to thicken at end, if necessary.
Heat oil and brown lamb a few pieces at a time in the hot oil.
Remove and place lamb with thyme in saucepan and add hot water, chicken broth, chopped tomato, wine and seasoning.
Bring slowly to the boil and simmer for one hour.
Add onions, potatoes, carrots and turnips.
Season with salt and pepper to taste.
Continue cooking until vegetables are tender.
Then add peas and cook for another 5 mins.
May be served alone or with cooked green cabbage or sprouts.

1 1/4 pounds lean boneless lamb, cut in small cubes
1/2 cup chopped onion
1 clove garlic, crushed
2 cups beef broth
2 cups applesauce, unsweetened
1/2 teaspoon salt, or to taste
1 1/4 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon water
In a saucepan over medium heat, combine lamb, onion, garlic, beef broth, applesauce, salt, and curry powder. Cover and bring mixture to a boil. Reduce heat to medium-low. Cover and cook for about 1 1/2 hours, or until meat is tender. Add more beef broth or water if necessary. Combine cornstarch with the 1 tablespoon water; stir until smooth. Stir cornstarch mixture into the lamb mixture and continue cooking until thickened, stirring constantly.
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