Capetown Beef Potato Stew
Immerse yourself in the rich, comforting flavors of Capetown Beef Potato Stew—a hearty, one-pot dish inspired by South African culinary traditions. Tender chunks of beef are slow-simmered in a spiced tomato and beef stock base, infused with the warm, earthy undertones of paprika, cumin, and coriander. Yellow potatoes and sweet carrots add depth and texture, while a fragrant garnish of fresh parsley elevates every bite. With its soul-warming combination of aromatic spices and melt-in-your-mouth meat, this stew is perfect for cozy family dinners or meal prep alike. Serve it with crusty bread or fluffy steamed rice for the ultimate comfort food experience. Simple yet captivating, this stew is a must-try for anyone who loves bold, globally-inspired flavors.
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 3 medium yellow potatoes
- 2 large carrots
- 1 large onion
- 4 cloves garlic
- 2 tablespoons vegetable oil
- 750 milliliters beef stock
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 whole bay leaves
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Dice the onion, mince the garlic, and chop the carrots and potatoes into bite-sized chunks.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper, then sear it in the hot oil until browned on all sides. Work in batches if needed to avoid overcrowding the pan. Remove the beef and set aside.
In the same pot, sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another 1 minute until fragrant.
Stir in the paprika, ground coriander, and ground cumin, and cook for 30 seconds to toast the spices.
Add the tomato paste, stirring it into the onion and spice mixture, and cook for 1-2 minutes.
Return the seared beef to the pot, then pour in the beef stock. Add the bay leaves, stir, and bring everything to a boil.
Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
Add the chopped carrots and potatoes to the pot. Continue to simmer for another 30-40 minutes, or until the beef is tender and the potatoes are fork-soft.
Taste and adjust the seasoning with additional salt and pepper as needed.
Remove the bay leaves and stir in the fresh parsley just before serving.
Serve hot with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1256 mg | 27% | |
*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.
