Afrikaanse Stoofschotel
Delight your senses with Afrikaanse Stoofschotel, a hearty South African-inspired beef stew that boasts rich, complex flavors and tender melt-in-your-mouth meat. This comforting dish combines seared beef chuck, earthy spices like cumin, paprika, and cinnamon, and a medley of vegetables, including carrots and potatoes, all simmered slowly in a robust tomato and beef stock base. The optional splash of red wine adds an indulgent depth, while bay leaves infuse the stew with aromatic warmth. Perfect for cozy evenings, this slow-cooked masterpiece pairs beautifully with rice, crusty bread, or creamy mashed potatoes. Whether you’re seeking a taste of South African cuisine or a satisfying one-pot meal, Afrikaanse Stoofschotel is sure to impress.
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Recipe Information
Ingredients
- 800 grams beef chuck (diced into 1-inch cubes)
- 1 large yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 3 medium carrots (peeled and sliced)
- 3 medium potatoes (peeled and diced)
- 400 grams canned diced tomatoes
- 500 milliliters beef stock
- 125 milliliters red wine (optional)
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 2 pieces bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper. Add them to the pot in batches and sear on all sides until browned. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Sauté for 5–7 minutes, stirring occasionally, until softened and golden.
Add the minced garlic, ground cumin, paprika, and ground cinnamon. Cook for 1–2 minutes, stirring frequently, until the spices are fragrant.
Pour the red wine (if using) into the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes.
Return the beef to the pot along with the canned diced tomatoes, beef stock, bay leaves, carrots, and potatoes.
Stir to combine and bring the mixture to a simmer. Reduce the heat to low, cover the pot with a lid, and let it cook gently for 2 hours, stirring occasionally.
Check the seasoning after 90 minutes, adjusting salt and pepper if necessary.
Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve the stoofschotel hot with rice, crusty bread, or mashed potatoes.
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 5241 mg | 228% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.3 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5469 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
