500g stewing beef, cut into chunks
2 tbs plain flour
3 celery sticks, sliced
3 cloves of garlic, crushed
2 tbs tomato paste
5 rooibos teabags
1 C sultanas, rinsed
1/4 C red wine vinegar
4 strips of orange zest
2 cinnamon sticks
4cm knob of ginger, peeled and sliced
2-3 sweet potatoes
1/3 C honey
2 cups wholegrain rice, boiled
Coat beef in flour. Heat a dash of oil in large saucepan or stovetop casserole dish. Cook beef for a few minutes until brown on all sides, to seal in the juices.
Add celery, garlic and tomato paste. Stir, then cover and leave to soften over low heat for 10 minutes.
Meanwhile, brew teabags in 1 L of boiling water. Leave to steep for 5 minutes, then remove teabags and add liquid to casserole.
Add sultanas, vinegar, orange zest, cinnamon and ginger. Turn heat to low, cover and cook for 1-2 hours or until the meat is tender.
Add sweet potatoes and honey and cook for a further 30 minutes before serving with rice.