Afrikaanse Bobotie Stew

Ingredients

• 2 lbs (900g) beef stew meat, cubed 2 lbs (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1/4 cup (60ml) Worcestershire sauce 1/4 cup (60ml) Worcestershire sauce
• 1/4 cup (60g) apricot jam 1/4 cup (60g) apricot jam
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.
3. 3.
   Add the cubed beef stew meat to the pot and brown it on all sides.
4. 4.
   In a small bowl, mix together the ground cumin, coriander, turmeric, cinnamon, salt, and black pepper. Sprinkle this spice mixture over the browned beef and stir well to coat.
5. 5.
   Stir in the tomato paste, beef broth, white vinegar, Worcestershire sauce, apricot jam, and raisins. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   In a separate bowl, whisk together the milk and eggs. Slowly pour this mixture into the stew, stirring continuously.
8. 8.
   Continue to cook the stew for an additional 10-15 minutes, or until the sauce has thickened slightly.
9. 9.
   Serve the Afrikaanse Bobotie Stew hot with fluffy rice or couscous.

Treat your ingredients with care...

• Apricot jam — Choose a high-quality apricot jam with no added sugar for the best flavor.
• Beef stew meat — Opt for a tender cut of beef, such as chuck or round, that is suitable for slow cooking.
• Ground spices — For the best flavor, use freshly ground spices or whole spices that you grind yourself.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Garnish the Afrikaanse Bobotie Stew with fresh cilantro or parsley for a pop of color and freshness. Serve it with a side of fluffy rice or couscous to soak up the delicious sauce.

Presentation advice

Serve the Afrikaanse Bobotie Stew in individual bowls or on a large platter, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped fresh herbs on top for an elegant touch.