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Beef and Stout Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

35.1g

Energy (kJ)

1347kJ

Energy (kcal)

322kcal

Carbohydrate incl. fibre (g)

5.4g

Carbohydrate excl. fibre (g)

4.9g

Sugar (g)

1.8g

Fibre (g)

0.5g

Fat (g)

15.0g

Saturated fat (g)

4.8g

Unsaturated fat (g)

8.2g

Monounsaturated fat (g)

7.6g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

103mg

Sodium (mg)

161mg

Salt (g)

0.40g

Vitamin A (IU)

40IU

Vitamin C (mg)

3.0mg

Calcium (mg)

22mg

Iron (mg)

3.42mg

Potassium (mg)

603mg

Total

210.9g

8083kJ

1930kcal

32.6g

29.6g

11.1g

3.0g

90.1g

28.9g

49.5g

45.6g

3.9g

0.0g

620mg

965mg

2.41g

240IU

18.0mg

132mg

20.52mg

3620mg

  • 1 kg brisket, cubed
  • 15 ml cooking oil
  • 1 large onion, sliced
  • 5 ml Robertsons coarsely ground black pepper
  • 5 ml Robertsons mixed herbs
  • 5 ml sugar
  • 30 ml vinegar
  • 340 ml stout (or beer)
  • 500 ml water
  • 1 Knorr beef stock cube
  • 500 ml McCains Stew mix
  • 1 packet Knorr Rich oxtail Soup
  • 1 Brown the meat in hot oil, add the onion and fry for a few minutes
  • 2 Add the pepper, mixed herbs and sugar
  • 3 Heat vinegar, beer/stout and water
  • 4 Add the stock cube and pour over the meat
  • 5 Reduce heat, cover and simmer for 1 - 2 hours
  • 6 Add the stew mix and let the dish simmer until your vegetables and meat are tender
  • 7 Lastly, stir in the Knorr Oxtail Soup to thicken the sauce. Let it simmer for 5 minutes
  • 8 Serve with sadza or mash