T
here’s just something about a slow-cooked stew that makes you feel wrapped in love, and when you pair it with creamy, cheesy samp? That’s when magic happens. This dish takes me straight to the heart of South Africa—where food isn’t just fuel, it’s memory, connection, and soul.
My latest obsession: a rich, beefy stew spiced with chili and paprika, simmered down with garlic, beef stock, red bell peppers, carrots, and those underrated flavor heroes—celery sticks. It’s got that bold, warm depth you want when the weather turns, or when you’re craving something that feels like a hug in a bowl.
But the real star here? The creamy samp.
Traditionally made from dried, cracked maize kernels, samp is a proudly South African staple with deep cultural roots. It’s affordable, versatile, and loved across the country—especially in its classic form as samp and beans, known as umngqusho by the Xhosa and isitambu by the Zulu. This hearty dish is often served at weddings, funerals, and community celebrations, and it carries the kind of comfort only a dish steeped in heritage can offer.
Today, I’m giving it a modern twist: creamy samp made with mozzarella and a touch of cream. It’s rich. It’s soft. It’s the perfect counter to the spicy stew—and it still honors the roots of this powerful dish.
This meal is South African through and through—warm, layered, grounded in tradition but open to play. Whether you grew up on samp and beans or you’re just discovering its magic, this creamy version paired with a hearty beef stew might just become your new go-to.
Comfort food with a cultural heartbeat? Yes, please.
Oh—and if you’ve got a sweet tooth too, don’t miss my latest Malva Pudding Rusk Recipe – it’s divine. It’s golden, crunchy, and just waiting to be dunked in your morning coffee.
Want to see more? Come say hi and follow along for more Big Tasty Bites straight from my kitchen. 👉 Follow me on Instagram
K, love you, byyye!
🖤
Lila
Beef Stew with Creamy Samp
Ingredients
Beef Stew
- 2 tbsp olive oil
- 1 tbsp butter
- 800 grams beef cubes
- 1 large white onion large cubes
- 1 stalk celery sliced
- 1 medium red bell pepper large cubes
- 2 medium carrots large chunks
- 50 grams tomato paste
- 3 cloves garlic finely diced
- 1 large red chili or 1 tsp chili flakes
- 1 tsp fresh thyme or dried
- 1-1.2 litres beef stock warmed
- 1 tsp smoked paprika
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tsp alt or more
Creamy Samp
- 2 cups parboiled samp
- 1 cup cream
- 1 ½ tsp salt
- 100 grams mozzarella cheese or white cheddar, or grated
- 2 tbsp fresh parsley finely chopped
Instructions
Beef Stew
- Starting with the stew, bring a large saucepan or Dutch oven to a medium-high heat. Add the oil and butter, once melted, add the beef and sauté until browned.
- Add the onion, celery, red bell pepper, and carrots. Sauté for 3 minutes or until the vegetables edges start to brown.
- Add the tomato paste, garlic, chili, and thyme. Sauté for another 3 minutes or until the tomato paste starts to darken in colour. Note: be careful to not burn the garlic.
- Add the warm beef stock, vinegar and soy sauce. Stir and cover with a tight fitting lid. Allow to simmer on a low-medium heat, stirring occasionally. Cook for 1 hour or until the beef is tender. Top up with any additional beef stock if needed. Note: the stew must simmer and not boil otherwise there's a high chance of the stew burning.
- Meanwhile, prepare the creamy samp.
Creamy Samp
- Add the dry pre soaked samp to a medium saucepan and add 6 cups warm water. Bring to high simmer, stirring occasionally. Cook for 10 minutes.
- Once cooked, drain and rinse until the water runs clear. Add another 6 cups of warm water to the samp and bring to a light boil. Cook for 50 minutes or until about a cups worth of liquid remains.
- Add the cream and salt, stir and remove from the heat. Cover and allow the samp to rest for 5 minutes before stirring in the grated cheese (optional) and chopped parsley. Salt to taste. Keep warm on a very low heat prior to serving. Note: feel free to add a splash of water, milk or more cream if the samp is too thick.
- By now the stew should be ready, salt to taste and serve on a bed of creamy samp. Garnish with freshly chopped parsley and enjoooy!
Video
