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Amanda Black Umngqusho & Beef Stew

Preparation time 25 minutes
Cooking time 3 hours


Beef Stew
1kg boneless stewing beef
100g flour
1 tsp salt
2 Tbsps vegetable oil
1 onion, chopped
2 tsps minced garlic
2 tsps paprika
½ tsp chilli flakes
1 tsp dried origanum
Salt and pepper, to taste
2 cups of beef stock
2 large carrots, peeled and sliced
2 large potatoes, peeled and cubed
300g green beans, sliced
Roughly chopped parsley, to serve

500g samp, well rinsed (preferably soaked overnight)
500g dried sugar beans, well rinsed
2 cups beef stock
Salt and pepper, to taste
4 Tbsps butter


  1. Place the flour and 1teaspoon of salt into a bowl and mix.
  2. Add the beef and toss to coat, shaking off any excess flour.
  3. Heat the oil in a large pot and add the beef, cook until browned on all sides, then remove beef from the pot and set aside.
  4. Add the onion to the pot and fry until soft (add a little more oil if needed).
  5. Add the garlic, and the beef back to the pot and stir.
  6. Add the paprika, chilli flakes and origanum and season lightly with salt and pepper and stir.
  7. Add the beef stock, carrots and potatoes and stir.
  8. Cover and simmer on medium-low heat until meat and vegetables are tender, approximately 1½ to 2 hours.
  9. Add the green beans 10 minutes before serving.

To make umngqusho

  1. Place the samp and beans into a pot, add the beef stock and bring to a boil.
  2. Reduce heat to medium-low and cook until soft, for approximately 2 hours (if samp wasn’t soaked overnight, add another 1 hour to your cooking time).
  3. Do not stir the samp, but keep checking to make sure the mixture is not sticking to the bottom of the pot, add a little water if necessary to prevent sticking.
  4. When the samp and beans have softened and are cooked through, strain off any remaining stock or water
  5. Season with salt and pepper and stir in the butter.
  6. Serve with the beef stew garnished with chopped parsley.

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