DINNER IN 120 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oil in a heavy pot and brown the beef in two batches, about five minutes a batch. Lift it out.
DINNER IN 120 MINUTES
PANTRY-FRIENDLY
BEEF · DINNER
Beef and Bean Stew
Slow-simmered beef stew stretched with tinned sugar beans, tomatoes and carrots. Serves 6.
Total time120 min
YieldServes 6
DietNo specific diet
Shopping11 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 120 minutes total
2
Step 2
Fry the onion for five minutes, then add the garlic and paprika for a minute.
3
Step 3
Return the beef with the tomatoes, stock and carrots. Bring to the boil, cover and simmer gently for 75 minutes, until the beef is nearly tender.
4
Step 4
Add the beans and salt and simmer uncovered for 15 minutes, until the beef is tender and the gravy has thickened. Season with pepper.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Tinned beans are already cooked. Dried beans must be soaked and boiled hard for at least 10 minutes first; a slow simmer alone is not enough.
Serve with pap, rice or bread.
Cool leftovers quickly, cover and refrigerate them within two hours, and eat them within three days.
Good to know
Yes. Soak 250 g overnight, boil them hard in fresh water for at least 10 minutes, then simmer until soft before adding them in step 4.
Yes. Use a size 3 potjie over gentle coals and allow a little longer.
Yes, for up to three months.
About this recipe
Adding beans to a beef stew is a South African way of feeding more people with less meat: the beans soak up the gravy and make the pot go further.
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