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Spicy Beef Stew

Spicy Beef Stew

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

Preparation time


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
1 tin tomato paste (70 g)
2 cups water
2 potatoes, diced
1 can red kidney beans, drained (400 g)
1 yellow pepper, sliced
1 packet Knorr Chakalaka Soup

Preparation 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.

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