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