Namibian beef stew recipe

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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 or maize meal), rice or 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.


Namibian beef stew step-by-step photo recipe

Yield: 4 Servings
Total Time: 105 min
Prep Time: 15 min
Cook Time: 90 min

You’ll need:

– 1 kg (2.2 lbs) beef chucks/shanks with bone-in
– 4 tablespoons tomato paste
– 2 large sized onions
– 2 garlic cloves
– 300 g (10.6 oz) carrots
– 600 ml (2 1/2 cups) water
– 1 tablespoon plain  flour
– chili flakes, salt and pepper

You’ll also need:

  • sunflower oil to shear
  • large pot

How to make Namibian beef stew

Rinse the meat, pat dry with kitchen papers and cut it into bite-sized pieces.

Next peel and cut the onions and garlic cloves into smaller pieces.

In a large pot heat the oil at medium – high and brown the meat chunks.

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.

Add 500 ml (2 cups) 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.

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. If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.

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.

Garnish with fresh parsley, if desired and serve.  I served it with oshifima and a homemade bread.

More Namibian recipes

Namibian beef stew

 This rich and hearty Namibian beef stew 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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: African, Namibian, Southern Africa
Keyword: beef potjie, beef stew, dinner, how to, potjiekos, stew
Servings: 4 Servings
Author: Ester from esterkocht.com

Ingredients

  • 1 kg (2.2 lbs) beef chucks/shanks with bone-in
  • 4 tablespoons  tomato paste
  • 2 large onions
  • 2 garlic cloves
  • 300 g (10.6 oz) carrots
  • 600 ml (2 1/2 cups ) water
  • 1 tablespoon  plain flour (optional)
  • chili flakes, salt and pepper
  • Sunflower oil to brown the meat

Instructions

  • Pat the meat dry with kitchen papers and cut it into bite-sized pieces. Next peel and cut the onions and garlic cloves into smaller pieces. In a large pot heat the oil at medium - high and brown the meat chunks. 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.
  • Add 500 ml (2 cups) of water and stir to combine. Bring to a boil and 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. Season with chili flakes, salt and pepper and add the remaining water. Let simmer for another 25 minutes or until the meat is tender and the sauce is nicely thick.
  • 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. Let cool for few minutes before serving. Garnish with fresh parsley, if desired and serve.

Notes

  1. If you're using more than 1 kg (2,2 lbs) 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.
  2. If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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10 Comments

  1. This looks so yummy! A perfect dish for fall in NH! Thank you for sharing.

  2. This looks absolutely delicious! This is going be a must try this fall!

  3. That sounds delicious! And perfect for (a UK) autumn too..

  4. My best friend is from Namibia. This looks so GOOD! Yum!

    • Hello Mallaury, thank you! Oh wow, what a Coincidence. You can show off to your friend that you know how to prepare a Namibian beef stew. 🙂

  5. This looks and sounds delicious! I’ll have to give it a try!

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