Simple South African Beef Stew

If you ask me, a good beef stew is one of the most comforting things you can make.

This South African-style stew brings together tender chunks of beef with warm spices and a rich, savory sauce. It’s different from the classic American version you might be used to, with flavors that feel both familiar and new at the same time.

The beef simmers low and slow until it practically falls apart, while vegetables like carrots and potatoes soak up all that flavor. A blend of spices gives it a depth that keeps you coming back for another bite.

It’s a filling, hearty meal that’s perfect for chilly evenings when you want something that sticks to your ribs.

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What Kind of Beef Should I Use?

Chuck steak is my go-to for this South African stew because it has just enough marbling to stay tender during the long cooking time. If you can’t find chuck, topside works well too, though it’s a bit leaner so you might want to check it a little earlier to avoid drying out. You can usually find these cuts pre-cubed at the butcher counter, which saves you some prep time, but if you’re buying a whole piece, just cut it into roughly 1 to 1½ inch chunks. The key is to make sure all your pieces are about the same size so they cook evenly and become nice and tender at the same rate.

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Options for Substitutions

This South African stew is forgiving and works well with a few ingredient swaps:

• Chuck steak or topside: If you can’t find chuck or topside, try using beef brisket, bottom round, or stewing beef. These cuts all have enough fat and connective tissue to stay tender during slow cooking.
• Fruit chutney: This is what gives the stew its South African character, so try not to skip it. If you don’t have fruit chutney, you can use apricot jam mixed with a splash of vinegar and a pinch of spice, though the flavor will be slightly different.
• White cabbage: Green cabbage works just as well. You can also use savoy cabbage, though it’s a bit more delicate and will cook down faster.
• Leek: No leeks? Use the white and light green parts of 3-4 green onions, or add an extra half onion to the recipe.
• Potatoes: Any potato variety works here – russets, red potatoes, or Yukon golds. Just keep in mind that russets will break down more, which can help thicken the stew naturally.
• Sunflower oil: Feel free to use vegetable oil, canola oil, or even olive oil for browning the meat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stew is skipping the browning step or overcrowding the pan, which steams the meat instead of creating that rich, caramelized crust that adds depth to your stew – brown the beef in small batches with plenty of space between pieces.

Another common error is cutting your vegetables too small, especially the potatoes and carrots, since they’ll cook for a long time and can turn mushy – aim for large, chunky pieces that hold their shape.

Don’t add all your liquid at once; start with about three-quarters of the beef stock and add more as needed, because you can always thin out a thick stew but it’s harder to fix one that’s too watery.

Finally, resist the urge to crank up the heat to speed things along – low and slow is the secret to tender beef, so keep it at a gentle simmer for at least 90 minutes, checking occasionally to make sure the meat breaks apart easily with a fork.

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What to Serve With South African Beef Stew?

This hearty stew is already packed with potatoes and veggies, so it’s pretty much a complete meal on its own. That said, some crusty bread or dinner rolls are perfect for soaking up all that rich, flavorful gravy – I like to keep a basket on the table so everyone can help themselves. If you want to add something green to the plate, a simple side salad or some steamed green beans work nicely without competing with the stew. For a more traditional South African touch, you could serve it with some buttered rice or even pap (a type of cornmeal porridge), though honestly, a good piece of bread is all you really need.

Storage Instructions

Store: This stew actually gets better after a day or two in the fridge as all the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. It’s one of those dishes that’s perfect for making on Sunday and enjoying throughout the week.

Freeze: South African beef stew freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can just grab one whenever I need a comforting meal.

Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a splash of water or beef stock if it seems too thick. The vegetables will be softer after reheating, but the flavors will be even richer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 110-125 g
• Fat: 90-105 g
• Carbohydrates: 210-230 g

Ingredients

For the stew:

• 0.5 lb carrots (cut into chunks)
• 2 tbsp Worcestershire sauce
• 2 cups beef stock (I use low-sodium)
• 0.5 tsp ground black pepper
• 2 tbsp tomato paste
• 1 large leek (white and light green parts)
• 2 to 3 tbsp sunflower oil
• 1 tsp salt
• 4 tbsp fruit chutney (my favorite is Major Grey’s)
• 2 tbsp flour (for coating the meat)
• 2 large white onions (roughly chopped)
• 1.5 lb cubed chuck steak (for maximum tenderness)
• 1/4 small firm white cabbage
• 1 lb potatoes (cut into large pieces)
• 1 stalk celery

For thickening (optional):

• 1 tbsp cornstarch
• 2 tbsp cold water

Step 1: Prepare and Sear the Beef

• 1.5 lb cubed chuck steak
• 2 tbsp flour
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 to 3 tbsp sunflower oil

Season the flour with salt and pepper, then coat the cubed chuck steak evenly in the flour mixture.

Heat 2 to 3 tablespoons of sunflower oil in the pressure cooker (using the sauté function if available) or a frying pan.

Sear the floured beef on all sides until nicely browned, then remove the meat and set aside.

Step 2: Sauté the Aromatics

• 2 large white onions (roughly chopped)
• 1 large leek (white and light green parts)
• 1 stalk celery
• sunflower oil (from Step 1, as needed)

In the same pan or cooker with a little additional sunflower oil if needed, sauté the roughly chopped onions, sliced leeks (use white and light green parts), and sliced celery stalk.

Cook, stirring often, until the onions turn translucent and pick up any browned bits left from searing the beef.

Step 3: Build the Stew Base and Pressure Cook

• seared beef from Step 1
• sautéed onions, leeks, and celery from Step 2
• 2 cups beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 4 tbsp fruit chutney
• 1/4 small firm white cabbage

Return the seared beef (from Step 1) to the pan with the sautéed aromatics (from Step 2).

Pour in the beef stock, then stir in the Worcestershire sauce, tomato paste, and fruit chutney.

Finely shred the cabbage and arrange it on top.

Secure the lid and cook on high pressure for 20 minutes.

I love the way fruit chutney adds a delicate sweetness to the stew, so don’t skip it if you can!

Step 4: Add Carrots and Potatoes, Continue Cooking

• 0.5 lb carrots (cut into chunks)
• 1 lb potatoes (cut into large pieces)

Release the pressure and carefully open the cooker.

Stir in the carrot chunks and potato pieces, then lock the lid and cook on high pressure for another 5 minutes.

Once done, release the pressure, open the lid, and taste the stew, adjusting salt or pepper as needed.

Step 5: Thicken the Gravy and Serve

• 1 tbsp cornstarch
• 2 tbsp cold water

If the gravy needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.

Gradually stir the mixture into the stew over moderate heat until the gravy thickens to your liking.

I like to add the cornstarch a little at a time, as sometimes just a small amount does the trick.

Serve hot, ideally with white rice with peas and corn or crusty bread for soaking up the gravy.

Simple South African Beef Stew

Delicious Simple South African Beef Stew recipe with step-by-step instructions.

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Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 2250 kcal

Ingredients

  

For the stew:

• 0.5 lb carrots (cut into chunks)
• 2 tbsp Worcestershire sauce
• 2 cups beef stock (I use low-sodium)
• 0.5 tsp ground black pepper
• 2 tbsp tomato paste
• 1 large leek (white and light green parts)
• 2 to 3 tbsp sunflower oil
• 1 tsp salt
• 4 tbsp fruit chutney (my favorite is Major Grey's)
• 2 tbsp flour (for coating the meat)
• 2 large white onions (roughly chopped)
• 1.5 lb cubed chuck steak (for maximum tenderness)
• 1/4 small firm white cabbage
• 1 lb potatoes (cut into large pieces)
• 1 stalk celery

For thickening (optional):

• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

 

• Season the flour with salt and pepper, then coat the cubed chuck steak evenly in the flour mixture. Heat 2 to 3 tablespoons of sunflower oil in the pressure cooker (using the sauté function if available) or a frying pan. Sear the floured beef on all sides until nicely browned, then remove the meat and set aside.
• In the same pan or cooker with a little additional sunflower oil if needed, sauté the roughly chopped onions, sliced leeks (use white and light green parts), and sliced celery stalk. Cook, stirring often, until the onions turn translucent and pick up any browned bits left from searing the beef.
• Return the seared beef (from Step 1) to the pan with the sautéed aromatics (from Step 2). Pour in the beef stock, then stir in the Worcestershire sauce, tomato paste, and fruit chutney. Finely shred the cabbage and arrange it on top. Secure the lid and cook on high pressure for 20 minutes. I love the way fruit chutney adds a delicate sweetness to the stew, so don't skip it if you can!
• Release the pressure and carefully open the cooker. Stir in the carrot chunks and potato pieces, then lock the lid and cook on high pressure for another 5 minutes. Once done, release the pressure, open the lid, and taste the stew, adjusting salt or pepper as needed.
• If the gravy needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually stir the mixture into the stew over moderate heat until the gravy thickens to your liking. I like to add the cornstarch a little at a time, as sometimes just a small amount does the trick. Serve hot, ideally with white rice with peas and corn or crusty bread for soaking up the gravy.