Your Recipe Blog

SPICY BEEF STEW

Recipe by
Cook: 3 hours | Servings: 6

SPICY BEEF STEW

  • 2 tablespoons olive oil
  • 5 garlic gloves, crushed and chopped
  • 2 yellow onions, finely chopped
  • 1 tablespoon crushed ginger
  • 2 tablespoons smoked paprika
  • 2 tablespoons cayenne pepper
  • 2 tablespoons turmeric
  • 2 tablespoons freshly grind black pepper
  • 2 tablespoons Ina Paarman’s vegetable spice
  • 2 tablespoons chilli flakes
  • 1 tablespoon Worcestersauce
  • 1 tablespoon Mrs Balls chutney
  • 70 g tomato paste
  • 1 kg beef of choice
  • 600 ml boiled water
  • 30 g Knorr tasty hearty beef 2 in 1 stew mix
  • 30 g Knorr brown onion soup
  • 1 Knorrox beef stock cube
  • 15 baby potatoes, cut in quarters
  • 7 medium carrots, chopped medium
  • 3 bay leaves
  • 3 rosemary sprigs
  • 20 or more green beans, chopped medium
  • 2 punnets mushrooms
  • salt to taste
  • Italian parsley for garnish
  • basmati rice for serving

Heat a heavy pot until hot and fry the onions, garlic and crushed ginger in the olive oil for 5 minutes.
Add all the spices, Worcestersauce, chutney and tomato paste to the onion mixture and fry for another 3 minutes.
Add the meat to the spices and fry until the meat is brown.
Mix the stew mix, soup and beef stock with the boiled water, add to the meat and simmer for about 60 minutes.
Add the potatoes, carrots, bay leaves and rosemary to the meat and simmer for a further 60 minutes or until the vegetables are done.
Add the green beans and mushrooms and simmer for 10 minutes.
Add salt to taste.
Remove the pot from the heat and leave to rest for 20 minutes.
Serve with basmati rice and garnish with parsley.

Recipe and photo: JP Pretorius

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5