Ingredients

Method

• 4 T canola oil 
• sea salt and freshly ground black pepper, to taste 
• 1 kg stewing beef, cut into bite-sized chunks 
• 1 onion, roughly chopped 
• 1 carrot, peeled and cubed 
• 1 stick celery, roughly chopped 
• 2 cloves garlic, crushed 
• 3 T tomato paste 
• 2 T steak rub
• 1 t paprika 
• 1 sprig thyme 
• 1 sprig rosemary 
• 1 bay leaf 
• 4 cups water 
• 2 large potatoes, peeled and cubed 

Method

Ingredients

1. Heat the oil in a large saucepan. Season the beef and brown in batches. Set aside.

2. In the same pan, sauté the onion, carrot and celery for 5 minutes or until the onions are translucent.
3. Return the meat to the pan. Stir in the garlic, tomato paste, steak rub and paprika. Add the herbs and water. Stir, cover and reduce the heat to medium.

4. Simmer for 40–45 minutes, stirring occasionally. Add 1–2 cups water if necessary. Add the potatoes, remove the lid and simmer for 20 minutes, allowing the sauce to reduce slightly and the potatoes to soften.

Find more beef recipes here

Stylist: Khanya Mzongwana
Photographer: Toby Murphy