RECIPE: Beef and cabbage stew the Thandi way

Get ahead of the January blues with a succulent budget friendly beef and cabbage stew shared by home cook, Thandi Boshomane (33).

Beef and cabbage stew is easy to make and great for a busy weeknight meal or just anytime you crave a delicious stew.

INGREDIENTS

400g beef stew (beef short ribs)

2 tbsp of sunflower oil

1 large, chopped onion

1 tsp of six-gun grill seasoning

1 tsp of onion powder

1 tsp of curry powder

1 tsp of smoked paprika

1 tsp of crushed garlic and ginger

1 chilli beef stock cube

1 and 1/2 cup of boiling water

Cabbage chopped (about 2 handfuls)

Salt and paper to taste

METHOD

Fry the short rib for about 5 min in a tbsp of oil over a medium to high heat.
Remove the beef from the saucepan and set it aside.
In the same saucepan add a tbsp of oil and chopped onion. Sauté on medium heat then add curry powder, smoked paprika, onion powder, six-gun seasoning, and garlic and ginger.
Continue to sauté till onion are soft and all seasonings are well combined.
Add the browned beef back in a saucepan and continue frying.
In a bowl add beef stock and boiling water and stir until the cube is well dissolved and add to the beef stew.
Cook on low heat for about 90 min.
After 90 min add cabbage and continue cooking for another 30 min on low heat.
After 30 min switch off the stove and let it simmer for 10 min.
Serve with pap, samp, rice or dumpling and ENJOY!