Entree: South Africa – Afrikaner / Boer – Biltong Stew (Slow-simmered South African stew of cured dried beef with root vegetables in a savory gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) biltong, sliced into 1/4-inch (6 mm) strips
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large yellow onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced (about 9 g)
- 2 medium carrots, peeled and sliced into 1/2-inch (12 mm) rounds (about 8 oz (225 g))
- 2 medium potatoes, peeled and cut into 1-inch (25 mm) cubes (about 12 oz (340 g))
- 14 oz (400 g) canned diced tomatoes
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) dry red wine (optional; can substitute extra stock)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves (2 leaves)
- 1 tsp (1 g) dried thyme
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the vegetable oil and butter in a heavy-bottomed pot over medium heat until the butter foams. Add the sliced onion and sauté until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds more.
2. Sprinkle the flour over the onions and stir for 1 minute to form a light roux. Whisk in the tomato paste until combined.
3. Add the red wine to deglaze the pan, scraping any browned bits, then add the diced tomatoes, beef stock, and Worcestershire sauce. Stir until smooth.
4. Add the sliced biltong, carrots, potatoes, bay leaves, and dried thyme. Bring to a gentle simmer, then reduce heat to low, cover, and cook until the potatoes and carrots are tender, about 25–30 minutes. If using very dry biltong, simmer 10–15 minutes longer until tender.
5. Remove bay leaves. Taste and adjust seasoning with salt and pepper. If the stew is too thin, simmer uncovered a few minutes to reduce; if too thick, add a little more stock.
6. Serve hot, garnished with chopped parsley. Traditional accompaniments include crusty bread, pap, or mashed potatoes.