Namibian Beef Stew With Potatoes And Carrots is a traditional Namibian recipe for a classic slow-cooked stew of beef, potatoes and carrots in a lightly-curried base. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Namibian Beef Stew With Potatoes And Carrots.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This one-pot dish of beef stewed with potatoes and carrots in a Namibian classic. Long slow cooking allows the flavours to combine and means that the beef is deliciously tender. This is an ideal recipe to use tougher cuts of beef like beef shin for. Use of curry powder and turmeric means that the stew is lightly curried and very flavourful.
Ingredients:
500g beef chuck or shin of beef, cut into bite-sized pieces
1 medium onion, peeled and minced
1 bell pepper, cored and diced
2 garlic cloves, peeled and minced
15g fresh ginger, grated
3 sprigs fresh thyme
1 tbsp tomato purée
1 ½ tsp curry powder
1 ½ tsp turmeric powder
1 tsp chutney (eg papaya chutney
200g tinned diced tomatoes
2 bay leaves
400ml water (hot)
1 tsp sea salt
1 tsp ground black pepper
2 large carrots, peeled and cut into chunks
400g potatoes, peeled and cut into chunks
¼ tsp chilli flakes (or more if you like it spicy)
1 tbsp sunflower oil
Method:
Set a cast iron casserole dish (Dutch oven) over medium heat. Once hot add 2 tbsp oil and use to brown the meat until the chunks develop a nice golden crust (you may need to do this in batches so as not to over-crowd the pan). Once nicely coloured remove the meat with tongs and set aside.
Set the pan back over medium heat (no need to clean) add the onion and cook, stirring, for 2 minutes. Now stir in the garlic, ginger and bell pepper and continue cooking, stirring for about 3 minutes, or until soft.
Scatter over the curry powder, turmeric, thyme and chilli flakes then stir in the tomato puree and the chutney. Return the meat (along with any juices) to the pan then stir in the tinned tomatoes and hot water. Bring the ingredients to a boil, reduce to a simmer, pop in the bayleaves and thyme sprigs, cover with a lid and continue cooking for about 70 minutes, stirring occasionally.
Once the 70 minutes cooking is up add the potatoes and carrots to the pan, stir to mix with the other ingredients then cover the pan and continue cooking for 30 minutes more.
At the end of this time, remove the lid and continue cooking, uncovered, for 15 minutes to allow the sauce to reduce and thicken.
Taste the sauce and adjust the seasonings as needed. Remove and discard the bayleaves and thyme sprigs.
Serve accompanied by pap, yellow rice or crusty bread.
