Spicy Beef Stew

Name: Spicy Beef Stew
Prep time: 35 min
Cook time: 95 min
Total time: 130 min
Yield: 6
Cuisine: South African
Ingredients: 45 ml sunflower oil; 1 kg beef chuck, cubed; 2 onions, thinly sliced; 10 ml Robertsons garlic flakes; 10 ml Robertsons crushed chilli; 5 ml Rajah mild and spicy curry powder; 3 tomatoes, peeled and diced; 70 g (1 tin) tomato paste; 500 ml (2 cups) water; 2 medium-sized potatoes, diced; 400 g (1 tin) red kidney beans, drained; 1 yellow pepper, sliced; 1 packet Knorr chakalaka soup

6 People
130 min.
intermediate

Why not try this gutsy beef stew with kidney beans for a hearty winter meal?

Ingredients

45 ml sunflower oil
1 kg beef chuck, cubed
2 onions, thinly sliced
10 ml Robertsons garlic flakes
10 ml Robertsons crushed chilli
5 ml Rajah mild and spicy curry powder
3 tomatoes, peeled and diced
70 g (1 tin) tomato paste
500 ml (2 cups) water
2 medium-sized potatoes, diced
400 g (1 tin) red kidney beans, drained
1 yellow pepper, sliced
1 packet Knorr chakalaka soup

Cooking Method

In a large pot, heat oil and fry beef until brown. Remove and set aside.
Add onions, Robertsons Garlic Flakes ,Crushed Chilli and Rajah Curry Powder and fry until soft.
Add tomatoes, tomato paste and water, and cook for 5 minutes.
Return beef to sauce, add potatoes, and simmer covered for 60 minutes, stirring occasionally.
Stir in red kidney beans and yellow peppers, season and simmer for a further 10 minutes.
Mix the Knorr Chakalaka Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
Serve with sour cream and tortillas.