Hearty Beef & Vegetable Stew


  • 8 onions, chopped
  • 1 kg rindless bacon, chopped
  • 250 ml (1 C) sunflower oil
  • 10 kg stewing beef, cut into evenly-sized pieces
  • 10 garlic cloves, finely chopped
  • 500 ml (2 C) cake flour
  • 1 kg Rhodes Tomato Paste Cup
  • 1 x 3.06 kg can Rhodes Chopped & Peeled Tomatoes
  • 3 litres beef stock, hot
  • rosemary sprigs to taste
  • 2 kg carrots, chopped
  • 4 kg baby potatoes
  • salt and ground pepper


  1. In a heavy-duty saucepan, brown the onion and bacon in the oil.
  2. Remove from the saucepan and set aside.
  3. Using the same saucepan, brown the meat in batches and when done, return all the meat, onions and bacon to the pan.
  4. Add the garlic and flour, and stir to absorb the oil and coat the meat.
  5. Add the Rhodes Tomato paste, Rhodes Chopped & Peeled Tomatoes and stock.
  6. Place the rosemary sprigs on top of the stew, cover with a lid and simmer for 1½ - 2 hours or until tender.
  7. Add the carrots and potatoes, and simmer until the vegetables are tender.
  8. Season well and serve with rice.


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