I made this game stew for the second time, and it was again great.

The original is from the Weg magazine and is in Afrikaans.

• 40 g dried mushrooms
• ½ cup warm stock
• 1 kg meat in 4 cm cubes. I used gemsbok.
• ½ cup flour
• 2 onions
• garlic
• 2 tablespoons brown sugar
• 2 cups stout (I used Guinness the first time and homebrew the second)
• 1 tin cherry tomatoes, drained (reserve sauce)
• 2 tablespoons Worcester
• 2 tablespoons soy
• 4 sprigs thyme

Chop the dried mushrooms and soak in hot water or stock (I added the stock powder later). Do this before prepping the meat and onions.

Coat meat with flour and brown in oil (I skipped the flour, it makes a mess and I am yet to be convinced). Keep meat warm.

Brown onion and garlic. Add sugar, add meat, fry for five minutes (I added the stock powder to the onion mix with the sugar)

Add beer, tomatoes, Worcester, soy, thyme, mushrooms.

Cook for an hour or so. Add the tomato sauce if it looks dry.

Serve with rice.

I didn’t bother with Weg’s baby onions at the end, but it sounds like a good idea.


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