• 500g lean beef or stewing meat cut in bite-sized pieces
  • 3 tablespoons of oil 
  • 1 cup chopped onion 
  • 1 cup chopped celery
  • 3 carrots, cut into rounds (optional) 
  • 1/2 large head of cabbage, chopped
  • 3 medium potatoes, cut into chunks (optional) 
  • 1 cup beef stock 
  • 2 cups water 
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 bay leaves 
  • 1 teaspoon minced garlic
  • 1/2 teaspoon curry powder 
  • 1/2 teaspoon chili powder


  1. Place a large pot over medium-high heat. Pour the vegetable oil into the hot pot.
  2. Add the stew meat and spread into an even layer so that all of the pieces can brown. Cook for 5 to 8 minutes, stirring occasionally until the meat is browned and the liquid released from cooking has been reduced
  3. Add the beef stock, onions, pepper, curry & chilli powder, and bay leaf to the pot. Stir to combine. Cover, reduce heat to medium-low and simmer for 1 hour 15 minutes, or until the meat is tender.
  4. Remove the cover and add the potatoes (optional), cabbage, and carrots (optional) to the pot. Stir to combine.
  5. Recover and simmer for 45 minutes to 1 hour until the vegetables are fork tender.
  6. Season with salt to taste once the stew has finished cooking
  7. Portion into serving bowls, garnish with fresh parsley, if desired, and serve immediately     Enjoy!