A rich, dark South African beef stew braised low and slow in milk stout beer with root vegetables, creating a deeply savory, malty sauce that coats every tender morsel.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Season beef with salt and pepper, dust lightly with flour. Brown in batches in hot oil. Remove and set aside.
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2
Sauté onions in the same pot until deeply caramelized, about 12 minutes. Add garlic and tomato paste, cook 1 minute.
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3
Pour in the stout beer, scraping up all browned bits from the bottom of the pot.
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4
Return beef to the pot. Add stock, bay leaves, and thyme. Bring to a simmer.
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5
Cover and cook on low heat for 1.5 hours. Add carrots and potatoes, cook another 40 minutes until everything is tender.
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6
Adjust seasoning. The sauce should be thick and glossy. Serve with crusty bread.
Did You Know?
South Africa has a thriving craft beer scene, and many breweries produce stouts specifically marketed for cooking traditional bredies and stews.
Chef's Notes
Equipment Tips
- heavy casserole pot
- cutting board
- sharp knife
Garnishing
fresh thyme, crusty bread
Accompaniments
crusty bread, rice
The Story Behind Beef and Stout Stew
Bredies (stews) are a cornerstone of Cape Dutch cuisine, dating to the earliest days of the Cape Colony. The use of beer in stewing reflects both Dutch and British colonial influences. Milk stout, particularly from the Castle and Mitchell's breweries, became the preferred brewing liquid for rich winter stews.
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