Tomato & Onion Beef Stew with Pap

Ingredients

• 1.2 kg beef potjiekos pieces
• 2 tbsp oil
• 2 tsp BlixSam Steakhouse
• 1½ tsp BlixSam Smoke Craft
• 3 large onions, sliced
• 3 garlic cloves, crushed
• 3 tbsp tomato paste
• 2 tins (400 g each) chopped tomatoes
• ½ cup BlixSam Yanky BBQ Sauce
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp brown sugar, optional
• 1 tbsp butter
• Black pepper to taste
• Fresh parsley to finish

• 2 cups maize meal
• 3–3½ cups water
• 1 tsp salt
• 1 tbsp butter, optional

Method

1. Season the beef: Pat the potjiekos pieces dry. Season generously with Steakhouse + Smoke Craft.
2. Brown the beef properly: Heat the oil in a heavy pot over fairly high heat. Brown the beef in small batches until you have a deep caramelised crust. Remove and set aside.
3. Cook the onions: Add the sliced onions to the same pot. Reduce the heat slightly and cook for 8–10 minutes, stirring occasionally, until very soft and golden.
4. Add the garlic and cook for 30 seconds.
5. Build the tomato base: Stir in the tomato paste and cook for 1–2 minutes. Add the chopped tomatoes, Yanky BBQ Sauce, beef stock, Worcestershire sauce and bay leaves.
6. Scrape the bottom of the pot thoroughly so all those browned beef bits become part of the gravy.
7. Return the beef and any resting juices to the pot. Cover and simmer very gently for 1½–2 hours, or until the beef is becoming fall-apart tender.
8. Remove the lid and continue simmering for 20–30 minutes. The onions should almost disappear into the tomatoes as the sauce reduces into a thick, dark tomato-and-onion gravy.
9. Stir through the butter. Taste the gravy and add the optional brown sugar only if the tomatoes need their acidity balanced.
10. Make the pap: Bring the salted water to a boil. Gradually add the maize meal, stirring well. Reduce the heat, cover and cook until firm and properly cooked through.
11. Spoon the stiff pap onto each plate. Add the tender beef and pour plenty of rich tomato-and-onion gravy over the pap. Finish with fresh parsley.