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South African Beef Stew
5 from 33 votes

South African Beef Stew

South African Beef Stew combines stewing beef slowly cooked with onion, garlic, curry powder, tomato paste, vegetables, and spices to develop a rich, hearty dish. The stew features tender meat and softened potatoes and carrots in a thickened, flavorful sauce enhanced by chutney and Worcestershire sauce, creating a robust, comforting meal suitable for cooler days.

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 437 kcal
Course: Main Course, Lunch, Dinner
Cuisine: African, South African

Ingredients

  • 1 kg beef cubed - about 2.2 pounds, stewing
  • 3 tablespoon neutral cooking oil generic cooking oil
  • 1 onion diced, large
  • 4 garlic minced, medium-sized cloves
  • 3 cup water 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 optional, or brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper (use a teaspoon, if you prefer it spicy)
  • 3 carrot chopped, medium-sized
  • 1 teaspoon thyme (dried or fresh)
  • 2 tablespoon Worcestershire sauce (optional)
  • 3 potato peeled and sliced into quarters, large
  • 1 bell pepper sliced, large
  • 1 tablespoon all-purpose flour or gluten-free thickeners, such as cassava flour, to thicken the stew
  • ⅓ cup water (to thicken the stew)
  • ⅓ cup parsley to garnish, chopped, fresh

Instructions

    Cup of Yum
  1. 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.
  2. 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. 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.
  4. Garnish with some fresh parsley or your favourite herbs, serve and enjoy!

Notes

  • Adjust liquid amounts and cooking time depending on the cut and toughness of the beef.
  • Use fresh diced tomatoes instead of tomato paste for a different texture and flavor.
  • Add chili flakes or sliced fresh chili peppers for a spicier stew.
  • Add water incrementally during cooking to avoid over-diluting the stew.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 32g (11%) Protein 41g (82%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 9g (45%) Cholesterol 103mg (34%) Sodium 622mg (26%) Potassium 1360mg (29%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 5572IU (111%) Vitamin C 69mg (77%) Calcium 90mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 32g 11%
Protein 41g 82%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Cholesterol 103mg 34%
Sodium 622mg 26%
Potassium 1360mg 29%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 5572IU 111%
Vitamin C 69mg 77%
Calcium 90mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.