So often when out camping in the bush, be it during a hunting trip, fishing or just enjoying the outdoors, we find ourselves with quite a bit of meat left overs the next morning after enjoying a braai under the stars the night before. This ‘Cowboy Stew’ is a great way to use those ‘Braai’ left overs in a hearty brunch to fuel yourself for the day ahead!
Ingredients
Serves 4
- 15 ml oil
- 2 red onions, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1 green pepper, de-seeded and finely chopped
- 300 to 400 g leftover braai meat (steak, chops and wors all work well)
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon chilli powder (adjust to taste)
- 400 g can of tomatoes
- 400 g can of baked beans
- 400 g can of butter beans
- 400 g can of corn kernels
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- Salt and pepper
Cooking method
Brown the onion, garlic and green pepper in the oil over medium-hot coals in a at-based cast-iron pot. Add the braai meat and spices and stir until coated. Add the canned ingredients (tomatoes, beans and corn) along with the balsamic vinegar and sugar and cook for 25 to 30 minutes until thoroughly heated through. Season to taste and serve with garlic bread.