Entree: Botswana – Central Culinary Region – Batswana Beef Stew (Hearty slow-braised beef and root-vegetable stew often served with maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, diced (about 10 oz / 285 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups (960 ml) beef stock or water
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 2 large carrots, cut into 1-inch (2.5 cm) pieces (about 10 oz / 285 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- Salt and freshly ground black pepper to taste
- 2 tbsp (16 g) all-purpose flour mixed with 3 tbsp (45 ml) cold water to thicken (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)
- For pap/sadza: 2 cups (300 g) maize meal (coarse cornmeal) and water as needed with pinch of salt

Instructions

1. Season the beef cubes with salt and pepper. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown the beef in batches, searing well on all sides; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium and add the diced onions to the pot. Sauté until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute.
4. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add the diced tomatoes, beef stock, bay leaves, thyme, coriander, and paprika. Return the beef to the pot and bring to a gentle simmer.
5. Cover, reduce heat to low, and simmer for 1¼–1½ hours until the beef is nearly tender.
6. Add the carrots and potatoes, adjust salt and pepper, and continue simmering uncovered for another 30–40 minutes until vegetables and beef are tender.
7. If a thicker sauce is desired, stir the flour slurry into the stew and simmer 5 more minutes until slightly thickened. Remove bay leaves.
8. Meanwhile, prepare pap/sadza according to package instructions: whisk maize meal into boiling salted water and cook, stirring, until thick and smooth; adjust water to reach desired consistency.
9. Serve the stew hot over or alongside pap/sadza, garnished with chopped parsley if using.