Four hearty Winter stews to try


Looking to create some excitement in the kitchen this Winter? Then why not try these hearty stew recipes with Rhodes Quality. The aromas of all the delicious ingredients will fill the air, announcing to the family that you’re cooking up a real treat.

Chakalaka Beef Stew

This slow-cooked stew is a one-pot winner for those chilly winter nights.

(Serves 4)


1 x 115g Rhodes Quality Tomato Paste Cup

1 x 410g can Rhodes Quality Chopped & Peeled Tomatoes

1 x 410g can Rhodes Quality Chakalaka Mild & Spicy

1kg Stewing beef

65ml Cake flour

60ml Sunflower oil

1 Onion, chopped

200g Rindless bacon, chopped

2 Garlic cloves, finely chopped

375ml Beef stock, hot

Salt and ground black pepper


Cut the beef into evenly sized pieces and toss in the flour, shaking off the excess.

In a large saucepan, lightly brown the meat in 30ml oil.

Remove from the pan and set aside. Wipe the pan clean, heat remaining oil and add the onion and bacon.

Fry for a few minutes until softened. Add the garlic and fry for a few more minutes.

Return the meat to the saucepan.

Add the beef stock.

Add the tomato paste cup, chopped & peeled tomatoes and the Chakalaka mild & spicy.

Cover with a lid or tin foil and simmer for 1½ hours or until the meat is tender.

Season to taste, then serve with rice or mashed potatoes.

Boerewors Pie

Looking for something a little different to try with boerewors? This recipe can be served as a stew over rice or cooked up and baked into a pie. The choice is yours.

(Serves 6)


30ml Rhodes Quality Tomato Paste

1 x 410g can Rhodes Quality Tomato & Onion Gravy

5ml sunflower oil

1 onion, chopped

1 clove garlic, crushed

750g boerewors

30ml cake flour

150g button mushrooms

125ml flat-leaf parsley, chopped

salt and freshly cracked black pepper

250g ready-made puff pastry, defrosted

1 egg, beaten


Heat the oil in a large saucepan.

Add the onion and fry until softened.

Add the garlic and fry for 2 minutes more.

Remove from the pan and set aside.

Chop the boerewors into evenly sized pieces, about 2 cm thick.

Add the boerewors to the same pan and brown the pieces lightly.

Drain any excess fat and return the onions and garlic to the pan.

Add the cake flour and stir to mix.

Stir in the tomato paste and the tomato & onion gravy and bring the sauce to the boil.

Reduce heat.

Add the button mushrooms and parsley.

Season to taste and simmer for 15 minutes more or until the mushrooms are cooked and the sauce is thick.

Set aside to cool.

Once the mixture is cool prepare the pie dishes.

Very lightly roll out the pastry to just a little bit larger than the pie dish.

Place the cooled pie filling into the pie dish.

Brush the edge of the dish with water and place the pastry over the top, sticking the edges to the pie dish.

Make a hole in the middle of the “lid” with the tip of the knife to let steam escape as the pie bakes.

Brush the pastry with the beaten egg.

Bake in a preheated oven at 190˚C for 30 – 35 minutes until the pastry is crisp, puffed up and deep golden brown.

Green Bean & Tomato Bredie

Add some variety to this traditional South African dish by including Rhodes Quality Cross Cut Green Beans. And, by bulking this stew up with more veg, you get more meal for your money.

(Serves 4-6)


2 x 410g cans Rhodes Quality Whole Peeled Tomatoes

1 x 410g can Rhodes Quality Cross Cut Green Beans, drained

1.2kg sliced lamb knuckles or stewing lamb

125ml seasoned flour

Sunflower oil for frying

1 chopped onion

1 chopped red pepper

15ml chopped garlic

15ml chopped fresh rosemary (or 5ml dried)

250ml prepared chicken stock

2 bay leaves

Salt, pepper, sugar and a pinch of chilli powder or chilli flakes


Sprinkle the meat with the flour and brown in batches in the oil. Set aside.

In the same saucepan, fry the onion and red pepper until soft.

Stir in the garlic and rosemary and fry until aromatic, about a minute.

Add the whole peeled tomatoes, stock, bay leaves and seasoning to taste then bring to a boil.

Reduce heat, cover and simmer for about two hours or until the meat is tender and the sauce has reduced and thickened to your liking.

Add the green beans and serve.

Chick Pea, Tomato and Spinach Stew

This is easy to prepare using a few pantry essentials.

(Serves 4-6)


1 x 410g can Rhodes Quality Tomato and Onion mix

1 x 15g sachet Rhodes Quality Tomato Paste

2 x 410g cans Rhodes Quality Chick Peas in brine, rinsed and drained

45ml sunflower oil

1 onion, finely chopped

1 cloves garlic, crushed

1 bay leaf

5ml cumin seeds

5ml ground coriander

5ml ground paprika

500ml vegetable stock or water

200g baby spinach leaves washed

65ml chopped coriander

Salt and freshly cracked black pepper 

To serve: plain yoghurt, roti or fresh bread


Heat the oil in a large saucepan.

Add onion and until softened.

Add the garlic, bay leaf and spices and stir well.

Add the stock or water.

Add the tomato and onion mix and the tomato paste.

Add the chickpeas.

Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened.

Stir in the spinach and cook until the spinach is just wilted but still green.

Stir in the coriander. Remove from the heat and season to taste.

Serve in bowls topped with the yoghurt.

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