South African Pap en Vleis

Ingredients

• 800g beef shoulder, cut into 3cm cubes
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 tbsp flour, for dusting
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (400g) chopped tomatoes
• 2 cups water or beef stock
• 2 carrots, chopped
• 2 potatoes, chopped
• 2 1/2 cups water, for the pap
• 1 tsp salt, for the pap
• 2 cups maize meal

Before you cook

• Cut the beef into 3cm cubes.
• Mix the salt, pepper, paprika and flour together in a bowl for dusting the meat.
• Chop the onion, carrots and potatoes.

Steps

1. Toss the beef cubes in the seasoned flour until lightly coated.
2. Heat the oil in a heavy pot over medium-high heat.
3. Brown the beef in batches, without crowding the pot, until a deep crust forms on each piece.
4. Set the browned beef aside on a plate.
5. Add the chopped onion to the same pot and cook until softened, about 5 minutes.
6. Add the garlic and cook for 1 more minute.
7. Stir in the chopped tomatoes.
8. Return the browned beef to the pot.
9. Pour in the water or stock.
10. Bring the pot to a boil, then lower the heat and simmer gently for about 1 hour, until the beef is tender.
11. Add the chopped carrots and potatoes.
12. Simmer for 25 more minutes, until the vegetables are tender but still hold their shape.
13. Season the stew with salt and pepper to taste and keep it warm.
14. Bring the 2 1/2 cups of water with 1 teaspoon salt to a boil in a separate pot.
15. Sprinkle in the maize meal slowly while stirring constantly to prevent lumps.
16. Lower the heat, cover the pot, and cook the pap for about 20 minutes, stirring occasionally.
17. Keep cooking until the pap is thick and pulls away cleanly from the sides of the pot.
18. Spoon the stiff pap onto plates.
19. Ladle the beef stew and its gravy alongside the pap.
20. Serve hot.