South African Beef Stew

This fork-tender, comforting and delicious South African beef stew with potatoes and carrots is a must-try! Pair it up with some pap, rice, bread, or a side dish of your choice, and you are good to go!

Course Dinner, Lunch, Main Course

Cuisine African, South African

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 437kcal

Author Kate Hahnel

Equipment

medium-sized cooking pot or pan
Chopping board
chef's knives (for slicing the vegetables)
cooking spoon

Ingredients

1 kg stewing beef (cubed - about 2.2 pounds)
3 tablespoon cooking oil
1 large onion diced
4 medium-sized garlic cloves minced
3 cup water (see recipe tips below) (to boil the meat).
1 stock cube
1 tablespoon curry powder (use less curry powder if your prefer your stew less spicy)
3 tablespoon tomato paste
1 Tbsp chutney or brown sugar (optional)
½ teaspoon salt
½ teaspoon black pepper (use a teaspoon, if you prefer it spicy)
3 medium-sized carrots chopped
1 teaspoon thyme (dried or fresh)
2 tablespoon Worcestershire sauce (optional)
3 large potatoes peeled and sliced into quarters
1 large bell pepper (sliced)
1 tablespoon all-purpose flour to thicken the stew (or gluten-free thickeners, such as cassava flour)
⅓ cup water (to thicken the stew)
⅓ cup chopped fresh parsley (to garnish)

Instructions

Preheat oil in a large deep-sided pot over medium heat. Add the diced onion and fry until golden brown and fragrant. Next, add the stewing beef and the garlic, and brown the beef on both sides.
1 kg stewing beef , 3 tablespoon cooking oil, 1 large onion, 4 medium-sized garlic cloves
Add two cups of water, stock cube, then cook for about 45 minutes or until most of the liquid has evaporated and the meat is tender. Add an extra 1-2 extra cups of water or broth, if the meat is still tough, and continue cooking until it softens up (see notes). Next, add the curry powder, tomato paste, chutney or brown sugar, thyme, salt, and pepper, then combine.
3 cup water (see recipe tips below), 1 stock cube, 1 tablespoon curry powder, 3 tablespoon tomato paste, 1 tablespoon chutney or brown sugar , ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme
Add the Worcestershire sauce, carrots, bell pepper, potatoes, and one cup of water, then combine. Cover and cook under low heat until the potatoes and carrots have softened. In a small bowl, combine the all-purpose flour and one-third cup of water using a spoon to make a slurry. Pour the slurry into the stew and stir. Feel free to add 1-2 extra cups of water or broth, if the stew feels too dry. Cook for a further 5 minutes or until the stew thickens and becomes glossy.
3 cup water (see recipe tips below), 3 medium-sized carrots, 2 tablespoon Worcestershire sauce, 3 large potatoes, 1 tablespoon all-purpose flour to thicken the stew, ⅓ cup water, 1 large bell pepper
Garnish with some fresh parsley or your favourite herbs, serve and enjoy!
⅓ cup chopped fresh parsley

Video

Notes

The total time it takes and how much liquid you need will depend on how tender or tough your stewing beef is.
Use three large diced tomatoes, instead of the tomato paste if you prefer, and stir in chili flakes or sliced chili peppers, for more heat.
Feel free to use more water, to boil the meat, if it still feels tough. Just make sure to add it in half cup increments, so you do not add too much.

Nutrition