1 kg stewing beef, cubed
400 g whole tomatoes, peeled
250 g onion, chopped
5 ml salt
1 ml pepper
1 ml cinnamon
1 ml ginger
10 ml sugar
250 ml stock / wine / water
1 ml thyme
2 cloves
2 parsley stems
5 ml lemon juice
25 ml oil
1 ml chilly sauce / a small chilly

Mix all the ingredients in a Medium Roaster. Cover and bake for 90 minutes at 180ºC. Serve with rice.



Anna Eksteen

1,5kg wildsvleis met bene in stukke gesaag.

500ml rooi wyn
4 knoffelhuisies, gekneus
10ml gedroogde gemengde kruie
100ml olie
30ml bruinsuiker
15ml Worcestersous
50ml botter
2 uie
1 wortel, gerasper
2 selderystingels, gekap
2 tot 3 lourierblare
6 heel naeltjies
6 wonderpeperkorrels
50ml vars suurlemoensap
500ml vleisaftreksel
250ml rooiwyn
500g droëvrugte
50ml maroela-jellie.

Marineer vleis twee dae lank in marinade. Verwyder vleis uit marinade en behou die vloeistof. Verhit botter en braai uie, wortel en seldery in swaarboompot. Braai vleis tot bruin en plaas in
kasserol. Skep uie-en-wortelmengsel bo- op. Gooi marinade oor. Voeg lourierblaar, naeltjies, wonderpeperkorrels en suurlemoensap by. Geur goed na smaak met aromat, sout en vars gemaalde peper. Plaas in oond en prut 3 uur lank by 160C. Vul vloeistof aan met rooi wyn en vleisaftreksel soos benodig. Vir ekstra geur kan 250ml room bygeroer word net voordat dit voorgesit word.


Send in by Rika Theron

25 ml oil,
1 kg stewing steak,
500 g fresh green beans, cut into 3 cm lengths,
3 potatoes, peeled and quartered,
1 packet brown onion soup,
10 ml medium curry powder,
400 ml water,
salt and pepper to taste,
3 grated tomatoes.

Heat the oil in a heavy based casserole. Add steak and brown on all sides. Add vegetables. Mix soup powder with water and tomatoes and add to casserole. Cover and simmer for 90 min. Season to taste.

Green Bean Bredie

Serves 4

My grandmother was a very good cook; everything done with a lot of heart, care and attention to fresh, natural, good basic ingredients. This dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.

600- 800g lamb shanks, cut into 3-5cm lengths
1½ cups (375 ml) water
1 clove garlic, crushed
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
1 t (5 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 red chilli, finely sliced
1 large onion, chopped
¼ cup (60 ml) fresh lemon juice
2 large potatoes, cubed
500g green beans, finely sliced ( frozen work well)
1 T (15 ml) butter or 2 T (30 ml) olive oil
Ina Paarman’s Garlic Pepper Seasoning to taste
2 t (10 ml) fresh lemon rind, grated

Simmer meat in water with garlic, stock powder, Rosemary & Olive Seasoning, chilli, onion and lemon juice until nearly tender, about 1 ½ hours. Add potatoes, simmer until done and add beans. Cook for about 14 more minutes. Add butter, Garlic Pepper Seasoning and grated lemon rid.

Tomato bredie. Replace the beans with 1 x 400g tin of chopped tomatoes and 1 x 200ml Ina Paarman’s Sun-dried Tomato Cook Sauce. Add at the same time as the potatoes, omitting the lemon juice as tomatoes are naturally acidic.

Before squeezing the lemon, grate off the rind as it is easier to grate the rind while the lemon is still whole.

oxtail with tomato and thyme

A really good flavour combination. The tomato cuts the richness of the oxtail and the thyme emphasises the meaty flavour. I like adding some shin to the oxtail to ‘stretch’ the meat and make the dish more economical.

1 oxtail ± 700 g, extra fat trimmed off
2 pieces of beef shin ± 300 g
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
2 onions, roughly chopped
3 cups (750 ml) hot water
3 t (15 ml) Ina Paarman’s Beef Stock Powder
2 T (30 ml) fresh thyme leaves
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
1 x 400g tin of chopped tomatoes
1 x 125 g Ina Paarman’s Sundried Tomato Pesto
juice of half a lemon

200 g cherry tomatoes
2 T (30 ml) olive oil
1 T (15 ml) fresh thyme leaves

If you prefer oven rather than stovetop cooking, set oven at 160°C. Season the meat with the Garlic & Herb Seasoning. Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Position the meat on top of the onion. Dissolve the Stock Powder in the hot water and add together with the fresh thyme. Cover with a tight fitting lid. Oven bake or simmer very slowly until the meat is ‘coming away from the bone’ tender. It will take about 2½-3 hours. Add the potato cubes, chopped tomato and Tomato Pesto about 30 minutes before the meat is completely tender.

Add lemon juice and taste for seasoning.

To finish off the dish. Briefly fry the whole cherry tomatoes in the olive oil in a fry pan with the thyme while shaking the pan to roll the tomatoes. Dish over the oxtail and serve. Delicious with rice and green vegetables.

This dish responds very well to being pre-prepared the day before. Reheat on the day, but prepare and add the cherry tomato topping just before serving.

Basic Beef Stew


Basic Beef Stew
Serves 4

You can certainly double or triple the basic recipe and freeze the cooked meat. When re-heating add the flavour of your choice e.g. curry, tomato, mushrooms, etc. Instead of beef use lamb or pork forequarter cuts or chicken thighs.

600-800 g brisket, shoulder of beef, shortrib chuck or shin
2 T (30 ml) Ina Paarman’s White Sauce Powder or flour
1 large onion, chopped
2 cups (500 ml) boiling water
4 t (20 ml) Ina Paarman’s Beef Stock Powder

Toss the cubed meat with the White Sauce Powder or 2 T (30 ml) of flour mixed with 1 t (5 ml) of our Seasoned Sea Salt. Sprinkle the onion over the base of a cast iron saucepan. Put all the meat on top of the onion. Add the boiling water and Stock Powder. Bring everything to the boil. Turn the stove to its lowest heat and then put a tight lid on the saucepan. Simmer very slowly for 2-3 hours, until the meat is fork tender. Alternatively cook in a slow cooker for 8 hours or in a low oven 160°C for 2½-3 hours.

flavour variation


1 x basic beef stew, cooked
6 rashers of bacon, cut into cubes
3 ripe tomatoes
3 carrots, finely sliced
2 potatoes
½ cup (125 ml) black olives
1 x 200 ml Ina Paarman’s Sundried Tomato Coat & Cook Sauce
2-3 t (10-15 ml) Ina Paarman’s Garlic Pepper Seasoning

ROSEMARY GARNISH (mix everything together)

2 T (30 ml) finely chopped rosemary
2 T (30 ml) finely chopped parsley
3-4 cloves of crushed garlic
grated rind of one lemon

Crisp the bacon in a non-stick pan. Keep one half on one side to drain on kitchen paper, to use later as garnish. Add the rest to the stew.

Grate the tomatoes and potatoes and add them to the pre-cooked basic stew together with the carrots, olives and Sundried Tomato Sauce.

Cook slowly for 20 minutes until the carrots are tender. Taste for seasoning. Top with the rosemary garnish and crispy bacon. Serve with spaghetti or rice.

other variations: ideas for economical quick fixes


To the cooked basic stew add: ½ bunch of finely sliced spinach, 1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce, ½ cup (125 ml) cream. Cook for 5 minutes until spinach is wilted. Add a big handful of roughly chopped fresh coriander. Taste for seasoning.


Add 1 x 200 ml Ina Paarman’s Peri Peri Coat & Cook Sauce and 4 cubed potatoes to the cooked basic stew. Simmer until potatoes are soft. Season with Green Onion Seasoning. Add a few spoonfuls of plain yoghurt or fresh cream if too hot. Top with chopped parsley, crushed garlic and lemon rind.


Sauté 1 punnet of sliced mushrooms in 2 T (30 ml) of butter and season generously with Ina Paarman’s Garlic Pepper Seasoning. Chop a handful of rocket leaves or fresh basil leaves and add to the basic stew together with the sauteéd mushrooms.

Bean and sausage stew

Serves 6
Preparation: 10 min
Cooking: 40 min

1 onion, roughly chopped
2 cloves garlic
2 red chillies, roughly chopped
30 ml (2 T) olive oil
500 g pork bangers, cut into chunks
handful basil, roughly chopped
handful parsley, roughly chopped
4 potatoes, cut into chunks
3 carrots, cut into chunks
2× 400 g cherry tomatoes
400 g speckled sugar beans, rinsed
250 ml (1 c) beef stock
125 ml (½ c) frozen peas
400 g whole kernel corn
Preheat the oven to 180 °C.

In a deep ovenproof casserole, fry the onion, garlic and chillies in the olive oil. Add the pork banger chunks and stir through. Cook for 10 minutes or until the sausage is almost cooked. Add all the remaining ingredients. Cover and bake for 30 minutes. Remove from the oven and season with salt and pepper.

BASIC CURRIED STEW (‘Westernised’!)

750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour

Brown meat in heated cooking oil. Add onion and sauté till transparent. Add curry, turmeric and chilli and fry for 1 minute. Add peppercorns, bay leaves, tomato and heated meat stock. Lower heat, cover with lid and simmer for 1 ½ hours or till meat is tender. Thicken with cake flour and water paste if necessary. Serves 4.

Beef Stew

Beef Stew

1kg beef shin cut into chunks
2 large onions roughly chopped
6 large carrots cut into chunks
6 medium potatoes cut into quarters
2 tins peeled tomatoes
70g tomato paste (1 small tin)
3 tsp Italian herbs
Worchestire sauce
500ml beef stock.
Little oil

Brown the meat in a little oil, flavor with salt, pepper and Worchestire sauce, when brown remove and soften the onions in the same pot. Put the meat back in the pot, add the tomatoes, 2 of the carrots, beef stock and tomato paste. Bring to the boil, reduce the heat and simmer until the shin is soft. Add the potatoes and the rest of the carrots as well as the Italian spice, simmer until the potatoes and carrots are soft. Serve with pasta rice and a glass or two of red wine.

Beef Stew