Time: 2 1/2 hours
Yield: 6 servings
- 1¼ pounds stewing beef, trimmed and cut into 2-inch chunks
- 2 tablespoons flour
- 1 tablespoon oil
- 2 onions, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, crushed
- 1 tablespoon tomato paste
- 5 rooibos tea bags
- 1 quart just-boiled water
- 5 tablespoons red wine vinegar
- 4 strips unwaxed orange peel, pith removed (the peel of about half an orange)
- 2 cinnamon sticks
- 2 inches fresh ginger, peeled and sliced
- 4 small sweet potatoes, peeled and thinly sliced
- ¾ cup mild honey (optional)
- cilantro (coriander) leaves, to garnish
- salt and pepper, to taste
- Season the beef and coat in the flour.
- Heat the oil in a large stock pot and then brown the beef on all sides.
- Add the onions and celery. Put on a tight fitting lid and let soften for ten minutes.
- Add the garlic and tomato paste and cook for one minute.
- Meanwhile, place the tea bags in a heatproof pitcher and pour over the water. Allow to steep for four minutes. Then remove the tea bags and pour the tea into the stock pot. Add the red wine vinegar, orange peel, cinnamon sticks, and ginger.
- Lower the heat and cover. Let the stew simmer for 2 hours, until the beef is tender.
- Add the sweet potatoes, honey (if using), and season with salt and pepper. Cook for a further 30 minutes, or until the sweet potatoes are soft.
- Serve garnished with chopped cilantro.