South African Beef Stew With a Shisa Original Kick

There’s nothing more comforting than a true South African beef stew — slow-cooked, rich, and filled with the aromas of home. We add a spoonful of Shisa Original – Chilli & Garlic Crush to lift the flavour with clean, intense heat without stealing the show.

Ingredients

• 800g beef stew cuts (chuck or brisket), cut into cubes
• 2 tbsp cooking oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 green pepper, chopped
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp curry powder
• 1–2 tbsp Shisa Original (adjust to taste)
• 2 cups beef stock
• Salt & black pepper to taste

Method

1. Heat the oil in a heavy pot over medium-high heat. Brown the beef in batches until a deep golden crust forms; remove and set aside.
2. Add the onions and garlic to the pot and sauté until translucent and fragrant (about 3–4 minutes).
3. Stir in the tomato paste, paprika and curry powder; cook for 1 minute to release the aromas.
4. Add the beef back to the pot, then stir in the carrots, potatoes and green pepper.
5. Stir in the beef stock and add 1–2 tbsp of Shisa Original — start with 1 tbsp and add more later if you want more heat.
6. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1–1.5 hours until meat is tender and flavours have melded.
7. Uncover for the last 10 minutes to thicken the gravy if needed. Adjust salt, pepper and additional Shisa Original to taste.

Serving Suggestions

Serve the stew with warm pap, rice, or fresh dumplings. Garnish with chopped parsley or spring onions for colour.

Tips

• For deeper flavour, brown the beef well and deglaze the pot with a splash of stock or red wine before adding vegetables.
• If you prefer a milder stew, use 1 tsp Shisa Original and add more at the table.