Creamy samp and beef stew

Creamy samp and beef stew: Traditional South African flavour. Photo by Carla Zinkfontein

Creamy samp and beef stew: Traditional South African flavour

Are you looking for traditional South African family comfort food? Try this incredible creamy samp and beef stew recipe this weekend!

Creamy samp and beef stew

Creamy samp and beef stew: Traditional South African flavour. Photo by Carla Zinkfontein

When it’s raining and a bit cool outside, your family needs some comfort food. If you have the time for some low and slow weekend cooking, you need to try this creamy samp and beef stewcipe. The rich and tender beef stew pairs perfectly with the creamy and well-seasoned samp which is a South African favourite. Samp is an African food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice.

Creamy samp and beef stew tips

You want to make sure to soak the samp overnight otherwise it won’t absorb enough liquid and become as creamy as possible. It’s often preferred over mashed potatoes in South Africa. Each flavour is layered to draw-out as much flavour from each ingredient as possible. If you feel like you want to lift more flavour, add half a teaspoon of chili flakes. Serve with a garmish of grated lemon zest, fresh minced garlic and parsley.

ALSO READ: Old-fashioned cinnamon dumplings recipe

Are you looking for traditional South African family comfort food? Try this incredible creamy samp and beef stew recipe this weekend!

Creamy samp and beef stew recipe

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Recipe by Carla Zinkfontein Course: MainCuisine: South AfricanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

3

hours 

15

minutes
Total time

3

hours 

35

minutes

Ingredients

  • 2 kg stewing beef, cut into cubes

  • 3 tbsp olive oil

  • 2 cubes beef stock

  • 4 cups water

  • 2 carrots, chopped

  • 3 large potatoes, peeled and cubed

  • 1 large onion, chopped

  • 1 can chopped tomatoes

  • 100 g Worcestershire sauce

  • 2 cups samp

  • 2 potatoes, peeled and diced

  • onion

  • 1 tsp Aromat

  • 38 g mushroom soup

  • ½ cup Cremora or Ellis Brown powdered milk

  • 38 g creamy cheddar sauce

  • 2 tbsp margarine

  • 250 ml fresh cream

Method

  • For samp:
  • Wash the samp.
  • Once you have washed the samp, place in a bowl and leave to soak overnight. *Soak in 1L of cold water.
  • Cooking samp: Drain soaked samp and place in a pot. Add enough boiling water to cover the samp.
  • Bring to a boil. Once boiling, reduce heat and simmer for two hours or until soft. Stir every 30 minutes. Add water when necessary.
  • In a bowl, add powdered milk, cream and mushroom soup and cheddar sauce with 100 ml of hot water and mix until it forms a paste. Once paste is formed, add another 150 ml of water. Add to your samp.
  • Add margarine and Aromat and stir.
  • Simmer for 20 minutes. Stir occasionally until you get a creamy texture.
  • For beef stew:
  • Heat oil over medium heat. Brown the beef for 3 – 4 minutes on all sides. Set aside.
  • Sweat the onions and carrots in the same pot, deglaze with wine or stock to scrape off burned beef bits.
  • Add the beef back into the pot and dissolve stock cubes in 500 g of water then pour over the beef.
  • Simmer for two hours.
  • Add potatoes, tomato paste and Worcestershire sauce.
  • Simmer for 60 – 90 minutes on low heat until tender.

Notes

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