Capetown Beef & Potato Stew

Total Time: 8 hrs 45 mins Preparation Time: 45 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• oil (for frying)
• 2 lbs chuck roast, trimmed of fat,cut into 1 inch cubes
• 1/2 cup flour (for dredging)
• 1/4 teaspoon kosher salt (for dredging)
• 1/4 teaspoon fresh ground black pepper (for dredging)
• 2 medium yellow onions, chopped
• 2 cups beef stock (homade is best)
• 3 cloves garlic, minced
• 1 inch gingerroot, finely grated
• 2 tablespoons capetown masala, freshly ground
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 2 lbs small red potatoes, skins on,quartered

Recipe

• 1 mix the flour, salt, and pepper in a plastic bag.
• 2 dredge the meat a dozen pieces at a time.
• 3 heat a heavy skillet over medium-high heat.
• 4 add oil.
• 5 brown meat on all sides.
• 6 drain on a paper towel.
• 7 repeat'til all are done.
• 8 place all ingredients except meat and potatoes in crock pot.
• 9 mix well.
• 10 add meat and potatoes.
• 11 stir well.
• 12 cover, cook on low for 7-8 hours"til meat and potatoes are tender.
• 13 the potatoes will be cooked to a broth.
• 14 serve with a fresh crusty peasent loaf and a few pints of pale ale.