Ingredients

Method

• 1.2 kg stewing beef, cubed
• 1 T all-purpose flour
• 2 T olive oil
• 1 large brown onion, diced
• 1 T crushed garlic
• 1 T barbeque spice
• 1 t garlic salt
• 2 t masala spice
• 1 t turmeric
• 2 t paprika
• 5 bay leaves
• 1 T Worcestershire sauce
• 10 g fresh Italian parsley, chopped
• 1 T tomato paste
• ½ beef stock cube, dissolved in 2 cups hot water
• sea salt and freshly ground black pepper, to taste
• 2 large potatoes, peeled and cubed
• 2 large carrots, sliced

Method

Ingredients

1. Place the beef and flour in a bowl and mix well to ensure the flour coats the beef.

2. Heat the oil in a large saucepan over a medium heat. Add the beef and cook until golden brown, about 5 minutes on each side. Remove the beef and set aside.

3. Using the same saucepan, add the onion and garlic. Sauté for 5 minutes, or until the onion is translucent. Add more oil if necessary.

4. Stir in the barbeque spice, garlic salt, masala spice, turmeric, paprika, bay leaves and Worcestershire sauce.

5. Return the beef to the saucepan. Add the parsley, tomato paste, beef stock and season with salt and black pepper. Cover with a lid and simmer for 1½ hours over medium-low heat, stirring occasionally (see cook’s notes).

6. Add the potatoes and carrots, and mix well. Simmer for 30–40 minutes, or until the veggies are cooked through. Remove the bay leaves and discard. Serve warm with cheesy pap, creamy samp, or herby dombolo.

Cook’s notes: While cooking, add small amounts of water as necessary to prevent the meat from sticking to the base of the pan and burning, and to create more gravy for a richer, saucier stew.

Recipes extracted with permission from Sifo the Cooking Husband by Sinoyolo Sifo, published by Penguin.

Find more stew recipes here.