Beef Stew with Creamy Pap

Ingredients

• 1.2 kg beef potjiekos pieces
• 2 tbsp oil
• 2 tsp BlixSam Steakhouse
• 1½ tsp BlixSam Arm Maat
• 1 tsp BlixSam Garlic Melt
• 2 large onions, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• ½ cup BlixSam Yanky BBQ Sauce
• 3 cups beef stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 3 carrots, cut into chunky pieces
• 4 medium potatoes, quartered
• 1 tbsp butter
• Black pepper to taste
• Fresh parsley to finish

• 2 cups maize meal
• 6 cups water
• 1 tsp salt
• 2 tbsp butter
• ½ cup milk or fresh cream

Method

1. Season the beef: Pat the potjiekos pieces dry and season generously with Steakhouse, Arm Maat + Garlic Melt.
2. Brown properly: Heat the oil in a heavy pot. Brown the beef in small batches until deeply caramelised on all sides. Remove and set aside.
3. Add the onions to the same pot and cook for 7–8 minutes until golden and soft. Add the garlic and cook for another 30 seconds.
4. Stir in the tomato paste and cook for 1 minute. Add the beef stock, Yanky BBQ Sauce, Worcestershire sauce and bay leaves. Scrape all those browned bits from the bottom of the pot.
5. Return the beef and its juices. Cover and simmer very gently for approximately 1½ hours.
6. Add the carrots and potatoes. Cover and cook for another 35–45 minutes, until the vegetables are tender and the beef is falling from the bone.
7. Remove the lid and simmer for 10–15 minutes to reduce the liquid into a thick, glossy gravy. Stir through the butter and remove the bay leaves.
8. Make the creamy pap: Bring the water and salt to a boil. Gradually whisk in the maize meal. Reduce the heat and cook gently, stirring regularly, until completely cooked and smooth.
9. Stir in the butter and gradually add the milk or cream until the pap is soft, creamy and spoonable rather than firm.
10. Spoon a generous bed of creamy pap into a shallow bowl. Add the tender beef, carrots and potatoes, then ladle plenty of that rich brown gravy directly over the pap.