Namibian Beef Stew With Potatoes And Carrots

Namibian classic, this beef stew with potatoes and carrots is a family favorite. It’s so rich and thick, the beef is PERFECTLY cooked (you could cut it with a spoon) and the potatoes and carrots still have a little bite to them but still tender.

It’s freezing here in Germany and a comforting beef and vegetable stew is exactly what we need. This African beef stew is rich and tasty and easy to make and uses simple ingredients.

All you have to do is brown the meat. Then soften onions, garlic, ginger and pepper, before adding spices, herbs, tomato mark and the liquids and cook for about 2 hours. About 45 minutes before the beef stew is done simmering, you add the potatoes and carrots and done.

What you’ll need to make beef potjie recipe

• 500 g (1.1 lbs) beef chucks/shanks
• 1 medium onion
• 1 bell pepper
• 2 garlic cloves
• 15 g (½ oz) grated ginger root
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme/ 1 teaspoon dried thyme
• 1 ½ teaspoon curry powder
• 1 ½ teaspoon turmeric powder
• 200 g (7 ½ oz) canned tomatoes
• 1 teaspoon chutney/ sugar
• 2 bay leaves
• 400 ml (13 ½ fl.oz/ about 1 2/3 cups) hot water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 large carrots
• 400 g (0.88 lbs) potatoes
• ¼ teaspoon chili flakes
• 2 tablespoons sunflower oil

How to make African beef stew

Pat dry the meat with kitchen papers and cut it into bite-sized pieces. In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat.

Then brown the meat chunks, until you get a golden crust on the beef. Don’t overcrowd the pot, otherwise the meat won’t brown.

In the meantime peel and mince garlic and onions. Then peel and grate ginger root and dice bell peppers.

Remove the meat from the pan and set aside.  In the same pan (without cleaning it) add the onions, and cook for about 2 minutes.

Then add garlic, ginger and bell peppers and cook for about 3 minutes or until soft. Add curry, turmeric, thyme, tomato paste, pepper flakes, sugar/ chutney and combine well.

Add back the browned beef and bay leaves and stir in canned tomatoes and hot water and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 70 minutes, stirring occasionally.

Meantime peel potatoes and carrots and cut them into chunks. After 70 minute cooking time, add the potatoes and carrots and season with salt and pepper and give everything a good stir.

Then cover and cook for 30 minutes. After remove the lid and cook for further 15 minutes to let the sauce reduce. Taste and adjust seasoning, if necessary.

Then remove the bay leaves and thyme sprigs from the stew. Serve the stew with hot pap, yellow rice, bread or any side of your choice.

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