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16 Feb

Rukkie’s beef stew with sweet red pepper

Recipe and image by Rukkie Cooks





30 min prep / 1 hour cooking


Serves 4


800g stewing beef
3 onions
2 garlic cloves
3 bay leaves
2 tsp dried thyme
1 beef stock cube
½ chicken stock cube
2tsp curry powder
Scotch bonnet

2 red pointed peppers (romana peppers)
1 sweet red pepper (bell pepper)
1 tin plum tomatoes
1tbsp tomato puree
Rice to serve


  • Boil your beef pieces with 2 cloves of garlic, 1 beef stock cube, salt, 2 bay leaves, 2tsp thyme and 1 chopped onion in quarters, for 15 minutes.
  • Strain your beef stock and set aside for later
  • In vegetable oil, shallow fry the beef pieces until browned for around 5 minutes
  • In a blender add 1 tin of plum tomatoes, 2 pointed red peppers, 1 red sweet pepper, 1 onion and scotch bonnet chilli to your preference.
  • In a pot, sauté half a finely chopped onion in vegetable oil along with 1tbsp of tomato puree, stir continuously and pour in blended mixture.
  • Season with ½ chicken bouillon cube, 2tsp curry powder and 1 bay leaf
  • Pour in strained beef stock, taste for flavouring and add salt accordingly.
  • Bring to a boil and allow to simmer for 20 minutes before adding cooked beef for the remaining 5 minutes.
  • Serve with steamed rice

Bon Appétit!