Name: Creoolse Beef Stew
Prep time: 2
Cook time: 2
Total time: 2
Yield: 4
Ingredients: 4 JOYN tomaten; 1 tbsp Olive oil; 250 g Stewing beef; 1 yellow onion; 1 Carrot; 2 Red chili peppers; 3 cloves Garlic; 35 ml Rum; 500 ml Chicken stock; 1 tsp Allspice; 1 tsp Cinnamon; 1 tsp Sambal; 4 sprigs Fresh thyme; 2 Bay leaves; 1 tsp Brown sugar; 1 tbsp Red wine vinegar; 1 tbsp Soy sauce; 2 Spring onions; 150 g White rice; 1 pinch Salt and pepper

PREPARATION
1. Peel the carrot and cut into 1 cm (½ in.) cubes.
2. Peel the onion and chop into 1 cm (½ in.) cubes.
3. Peel and finely chop the garlic.
4. Cut the chillies in half, remove the seeds and chop finely.
5. Cut the beef into 2 cm (1 in.) cubes.
6. Roughly chop the Looye JOYN tomatoes
7. Finely slice the spring onions
METHOD
1. In a large frying pan, heat the oil and add the beef. Fry until golden brown on one side, about 2 minutes. Stir the meat and fry the other side until golden brown.
2. Add the onion and carrot.
3. Stir-fry for 2 minutes, then lower the heat and add the red chili pepper, garlic and rum. Bring to a boil and simmer for 2 minutes. Then add the chicken stock, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, soy sauce and Looye JOYN tomatoes.
4. Bring everything to a boil, and cover the pan. Simmer until the meat is tender and falls apart when pricked with a fork, about 1.5 to 2 hours.
5. Remove the thyme sprigs and bay leaves. If the stew is not thick enough, put the pan back on the hob without the lid until the desired consistency is reached. Season with salt and pepper.
6. Garnish with spring onions and serve with rice.
TIP
1. This stew tastes even better the next day. Cool the stew and store in the fridge, covered. Gently reheat the stew on the hob for about half an hour before serving, garnish with spring onions and serve with cooked rice.

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