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Beef Stew with Creamy Samp

A beef stew that's saucy, tasty and flavorful, perfect when served with creamy samp.
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Course: Main Course
Cuisine: South African
Keyword: Beef stew, samp, stew
Servings: 4
Author: The Big Tasty Bite

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!

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