Hello guys, today I would like to share with you one of the dishes that I grew up eating, beef stew.
Beef stew is one of the typical Namibian dishes, normally prepared in a large cast-iron three-legged pot over an open wood fire. Making beef stew over the open fire usually takes 3 to 4 hours, in comparison to an electric stove but it’s well worth the effort.
The Namibian beef stew is made with big chunks of beef, that contain fat and bones, potatoes/carrots/peas, onions and of course Namibian sea salt. You can also add intestines and tripe, if you’re like me, because this gives it an amazing kick.
This rich and hearty dish is made for any occasion. It’s normally served with oshifima (a stiff porridge made from millet flour), mielie pap (also a kind of porridge made from maize meal flour), rice or Namibian fat cakes (fried dough). But you can also serve it with a homemade bread or mashed potatoes.
Guys this recipe is full of flavor, simple, leaves lots of room for small changes with still amazing results and it only takes less than 2 hours to make.
So if you’re looking for a one pot recipe to feed a crowd or you’re just looking for an easy recipe for any time of the year, then you should give this uncomplicated recipe a whirl.
Don’t forget to check out this authentic recipe for Oshingali. A Namibian dish that originates from the northern part of the country made from pureed black-eyed beans.
Namibian beef stew step-by-step recipe
Yield: 4 Servings
Total Time: 105 min
Prep Time: 15 min
Cook Time: 90 min
– 1 kg beef chucks/shanks with bone-in
– 80 g tomato paste
– 2 large sized onions
– 2 garlic cloves
– 300 g carrots
– 600 ml water
– 1 tablespoon baking flour
– chili flakes, salt and pepper
You’ll also need:
Sunflower oil to shear
A large pot
Namibian beef stew recipe step-by-step-Instructions
1. First rinse the meat and pat it dry with kitchen papers and cut it into bite-sized pieces.
Next peel and cut the onions and garlic cloves into smaller pieces.
2. In a large pot heat the oil at medium – high and brown the meat chunks.
Note: If you’re using more than 1 kg of meat or a smaller pot, then you should divide the meat into half, otherwise you will crowd the pot and the meat will not brown.
3. Add onions and garlic and sauté for 5 minutes, stirring continuously.
In the meanwhile peel and cut the carrots into pieces.
Add the carrots and then the tomato paste and stir well. Cook for another minute.
4. Add 500 ml of water and stir to combine.
Bring to a boil, then reduce the heat to medium – low. Cover and simmer for 60 minutes. Keep stirring in between, so that the bottom of the pot doesn’t burn.
5. Season with chili flakes, salt and pepper and add the remaining water.
Let simmer for another 30 minutes or until the meat is tender and the sauce is nicely thick.
Note: If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.
6. In the meantime mix the flour with 1 tablespoon of water.
Pour the flour – water mixture to the stew, mix well and bring to a boil.
7. Garnish with fresh parsley, if desired and serve. I served it with oshifima and a homemade bread.
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