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Pitso’s Beef Stew with Samp

Beef Stew

Pitso’s Beef Stew with Samp

Recipe: Chef Pitso Monate

Serves: 6
Preparation: 10 minutes
Cooking: 90 minutes

Beef Stew

2 Tbsp oil

1 onion, diced
1 green pepper, diced
2 cloves garlic, crushed 
1 tsp paprika
2 tsp mild curry powder 
3 tsp BBQ spice
1,2 kg beef chuck, cut in chunks
salt and pepper 
2 cups beef stock
3 carrots, cut in chucks
3 potatoes, cut in chunks
¼ cup chutney 
3 Tbsp tomato paste or 2 grated tomatoes
½ pct brown onion soup powder
2 cups samp

5 cups boiling chicken stock
½ tsp salt
1 onion, chopped
2 cloves garlic, finely chopped
1Tbsp oil
pepper to taste
1 tin creamed sweetcorn


Beef Stew
In a pan, heat the oil, add onion and green pepper, then cook on high heat until onion is golden brown and green pepper is tender. 

Add garlic, paprika, curry powder and BBQ spice and stir. Add the Beef chunks and cook until the meat is brown, stir occasionally. Season with salt and pepper. 
Add the stock and cover with a lid. Simmer for 40 minutes on low heat. Add the carrots and potatoes and cook for 10—15 minutes or until soft (use a fork to check if soft). 
Mix the chutney, tomato paste and onion soup powder together and add to the stew. Allow to cook for 10 minutes and viola you have the best beef stew in Mzansi.
Place the samp in a bowl, cover with plenty of cold water and soak overnight. Rinse and drain. Place the samp and stock in a saucepan and bring to the boil. Reduce heat and cover with a tight-fitting lid. Simmer gently for 75—90 minutes until the samp is tender and the liquid absorbed. Stir occasionally. Add salt during the last 20 minutes of cooking time. 

While samp is cooking, in a pan, sauté the onion and garlic in the oil. Season and set aside to add to samp later. Once samp is cooked, add cooked onion and garlic, cook for 2 minutes then stir in sweetcorn and remove from heat and leave covered for another 5—10 minutes. Fluff with a fork before serving with beef stew.

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