Ingredients with Measurements:
- 1 kg lamb or beef, cut into cubes
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups waterblommetjies (Cape pondweed flowers), cleaned and trimmed
- 1 cup frozen peas
- 2 cups beef or lamb stock
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the lamb or beef cubes and brown on all sides.
4. Sprinkle the flour over the meat and stir until the flour is absorbed.
5. Add the waterblommetjies, peas, beef or lamb stock, salt, black pepper, thyme, rosemary, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
7. Remove the bay leaf and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- If waterblommetjies are not available, substitute with artichoke hearts.
- If lamb or beef stock is not available, substitute with chicken or vegetable stock.
Variations:
- Add potatoes or sweet potatoes for a heartier meal.
- Use chicken instead of lamb or beef for a lighter version.
- Add a can of chopped tomatoes for a more tomato-based stew.
Tips and tricks:
- To make the meat more tender, marinate it in red wine overnight before cooking.
- Serve with rice or crusty bread to soak up the broth.
- This dish tastes even better the next day, so make it ahead of time if possible.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprig of fresh thyme or rosemary on top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a glass of red wine, such as a Shiraz or Pinotage.
Suggested side dishes:
- Garlic bread
- Steamed vegetables
- Roasted potatoes
Troubleshooting advice:
- If the stew is too thick, add more stock or water.
- If the stew is too thin, mix a tablespoon of flour with water and add it to the pot.
Food safety advice:
- Always cook meat to a safe internal temperature of 165°F (74°C).
- Refrigerate leftovers promptly.
Food history:
Waterblommetjiebredie is a traditional South African stew made with waterblommetjies, a type of flower that grows in ponds and dams in the Western Cape region.
Flavor profiles:
This stew has a savory, meaty flavor with a slightly sweet and tangy taste from the waterblommetjies.
Serving suggestions:
Serve with rice or crusty bread to soak up the broth.
Related Categories
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Region: South African
Taste: Savory, Tangy, Herbal, Earthy, Comforting