2 tablespoons oil
1kg slow cook chuck steak, cut into 3cm dice
1 brown onion, sliced
1 litre beef stock
750g white cocktail potatoes halved
½ cup peanuts
Coriander leaves, to garnish
Steamed rice, to serve
Heat a large, heavy-based pot over high heat and add half of the oil. Add half of the beef and a pinch of salt. Cook, stirring occasionally, for 3 minutes or until browned on all sides. Remove from the pan and repeat with the remaining oil and beef.
Turn the heat to low and add the onion. Cook for 5 minutes, or until softened. Add the beef stock, Beerenberg African Spice Taka Tala Sauce & Marinade and 500ml of water. Once simmering, return the beef to the pot and turn the heat to very low. Cover and cook, for 1.5 hours, stirring occasionally. Add the potatoes and peanuts. Cook, uncovered, for a further 1-1.5 hours, or until the beef and potatoes are tender and the sauce has reduced.
Place in a serving bowl, top with coriander and serve with steamed rice.