INGREDIENTS
- 1 tbsp cooking oil, for frying
- 1 onion, chopped
- 1 green pepper, chopped
- Chopped bacon
- 2 tbsp medium curry powder
- 1 tsp Barbecue Spice
- 1 tomato, chopped
- 500g beef chuck, cut into cubes
- 2 potatoes, peeled and chopped
- 2 carrots, chopped
- 1 Beef Stock Cube
- 375ml water (1 ½ cups )
- 2 x tbsp minestrone soup
METHOD
- Heat the oil in a pot and fry the onion and green pepper until soft
- Add the bacon and fry till crispy
- Add the Curry Powder, Barbecue Spice, and tomato
- Fry for about two minutes
- Add the beef chuck and fry until well browned
- Add the potatoes, carrots and Beef Stock Cube, stir well and add the water
- Cover and simmer for 40 minutes, stirring occasionally
- Add the Minestrone Soup, mixed with 4 tablespoons of water to form a smooth paste, to the pot and allow it all to simmer for 5 minutes until it becomes thick
- Serve with rice or pap