Slow-cooked to tender perfection, this hearty beef stew combines succulent chunks of beef with potatoes, carrots, peas and aromatic herbs in a rich, flavourful gravy. Serve with matooke, white rice, chapati or your favourite staple for a satisfying family meal. Double the recipe to enjoy a delicious second meal over the weekend.
Ingredients (Serves 4)
1 kg lean beef
2 medium-size onions
3 tbsp olive oil
4 large cloves garlic
5 stalks celery
2 large tomatoes
2 tbsp tomato paste
1 tbsp soy sauce
2 small beef stock cubes
500g potatoes
4 large carrots
375g fresh peas, boiled
1 cup (240ml) red wine (optional)
1 tsp ground black pepper
1 sprig thyme
1 tsp salt
Method
Slice the onions and finely grate the garlic. Finely chop the tomatoes and celery and set aside. Dice the carrots into 2½ cm cubes and set aside. Dissolve the stock cubes in 360ml (2½ cups) hot water to make beef stock and set aside.
Cut the beef into bite-size pieces and season with salt and black pepper. Heat 1 tbsp oil in a large saucepan over medium-high heat and brown the beef on all sides. This helps to increase its flavour. It’s best to do this in batches. Remove the beef from saucepan and set aside.
Add the remaining oil to the pan and fry the onions and garlic over medium heat. Add the celery, tomatoes and tomato paste and cook stirring for a few minutes. Add the beef stock and soy sauce and red wine, if using. Cook stirring for a few minutes.
Return the beef to the pan and cook stirring for a few minutes. Add enough water to just cover the beef, bring to the boil and then reduce the heat to low and simmer, until the beef is tender, adding a little more water whenever necessary.
Peel the potatoes and dice into 2½ cm cubes. Add them to the beef stew with the carrots towards the end of the cooking and continue simmering until cooked. Finally, stir in the boiled peas and simmer for a few minutes before serving.