South African Beef Recipes No Tomato
This fork-tender and delicious South African beef stew with curry, potatoes and carrots is a must-try! Pair it up with some pap, rice, bread, or a side dish of your choice, for a complete and comforting meal!
This South African beef stew is always my go-to dish, whenever I am craving something cozy, especially during cold evenings and winters. Similar to my Kenyan beef stew, it is absolutely easy to make.
Jump to:
- ingredients
- how to make South African beef stew
- what can I serve this stew with?
- useful tips
- frequently asked questions
- more African recipes
- 📖 Recipe
ingredients
Here are the ingredients you will require for this recipe. This is a summary, a printable recipe card with full measurements has been provided at the bottom of this page.
- stewing beef - make sure the beef you choose does not have large pieces of connective tissue, as this may lead to it cooking for too long.
- cooking oil.
- vegetables - onion, a few cloves of garlic, medium-sized carrots, potatoes, bell pepper, and some chopped fresh parsley and thyme (for flavour and to garnish).
- seasoning - curry powder, salt, and pepper. Different types of curry powder have different types of spice levels, so choose accordingly, depending on how spicy you prefer your food.
- condiments - tomato paste, Worcestershire sauce (optional), chutney or brown sugar. While the chutney or brown sugar help cut down the acidity of the tomato paste this is also totally optional so feel free to leave it out, if you prefer.
- other - water and all-purpose flour.
how to make South African beef stew
- 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.
- Add two cups of water, and stock cube, then cook until most of the liquid has evaporated and the meat is tender. Next, add the curry powder, tomato paste, chutney or brown sugar, thyme, salt, and pepper, then combine.
- 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.
- Garnish with some fresh parsley or your favourite herbs, serve and enjoy!
what can I serve this stew with?
This beef stew goes well served alongside yellow rice, pap, bread, roti, mashed potatoes, or green beans. You can also serve it with salads or your favourite side dishes.
useful tips
- The total time it takes and how much liquid you need will depend on how tender or tough your stewing beef is.
- Use three large diced tomatoes, instead of the tomato paste if you prefer, and stir in chili flakes or sliced chili peppers, for more heat.
- Feel free to use more water, to boil the meat, if it still feels tough. Just make sure to add it in half cup increments, so you do not add too much.
frequently asked questions
Can I use other types of vegetables to make this stew?
Yes, you can. Substitute potatoes and carrots for your favourite vegetables. You can also use seasonal vegetables such as peas, squash, and turnips for the best flavour. Buying and using seasonal vegetables in recipes is also budget-friendly, as these tend to be more affordable.
Can I make this recipe keto, or gluten-free?
To make this recipe gluten-free, simply use gluten-free all-purpose flour, tapioca, or cassava flour in place of regular all-purpose flour to thicken the stew. Make this recipe keto-friendly by using keto-friendly vegetables such as rutabaga and green beans. Thicken the stew using half a teaspoon of xanthan gum instead of wheat flour.
more African recipes
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- Samaki wa Kupaka
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Easy Baked Curry Chicken Drumsticks (Legs)
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The Best Chips Mayai Recipe
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Vegetarian Lentil Bobotie
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Kachumbari (East African Salad)
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📖 Recipe
South African Beef Stew
This fork-tender, comforting and delicious South African beef stew with potatoes and carrots is a must-try! Pair it up with some pap, rice, bread, or a side dish of your choice, and you are good to go!
medium-sized cooking pot or pan
chef's knives (for slicing the vegetables)
- 1 kg stewing beef (cubed - about 2.2 pounds)
- 3 tablespoon cooking oil
- 1 large onion diced
- 4 medium-sized garlic cloves minced
- 3 cup water (see recipe tips below) (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 or brown sugar (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper (use a teaspoon, if you prefer it spicy)
- 3 medium-sized carrots chopped
- 1 teaspoon thyme (dried or fresh)
- 2 tablespoon Worcestershire sauce (optional)
- 3 large potatoes peeled and sliced into quarters
- 1 large bell pepper (sliced)
- 1 tablespoon all-purpose flour to thicken the stew (or gluten-free thickeners, such as cassava flour)
- ⅓ cup water (to thicken the stew)
- ⅓ cup chopped fresh parsley (to garnish)
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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.
1 kg stewing beef, 3 tablespoon cooking oil, 1 large onion, 4 medium-sized garlic cloves
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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 cup water (see recipe tips below), 1 stock cube, 1 tablespoon curry powder, 3 tablespoon tomato paste, 1 tablespoon chutney or brown sugar, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon thyme
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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.
3 cup water (see recipe tips below), 3 medium-sized carrots, 2 tablespoon Worcestershire sauce, 3 large potatoes, 1 tablespoon all-purpose flour to thicken the stew, ⅓ cup water, 1 large bell pepper
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Garnish with some fresh parsley or your favourite herbs, serve and enjoy!
⅓ cup chopped fresh parsley
- The total time it takes and how much liquid you need will depend on how tender or tough your stewing beef is.
- Use three large diced tomatoes, instead of the tomato paste if you prefer, and stir in chili flakes or sliced chili peppers, for more heat.
- Feel free to use more water, to boil the meat, if it still feels tough. Just make sure to add it in half cup increments, so you do not add too much.
Calories: 437 kcal Carbohydrates: 32 g Protein: 41 g Fat: 16 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 9 g Cholesterol: 103 mg Sodium: 622 mg Potassium: 1360 mg Fiber: 5 g Sugar: 7 g Vitamin A: 5572 IU Vitamin C: 69 mg Calcium: 90 mg Iron: 6 mg
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