Peri Peri Beef Stew

I have been trying to make a stew good enough that my man will want seconds, want it for lunch and want it added to our dinner rotation. Tonight I nailed it and the secret ingredients is Peri Peri. 

In our house we have homemade Peri Peri canned in the pantry at all times. Until I started dating my man I had never heard of Peri Peri and the first meal he ever made for me was Peri Peri flattened chicken and rice. It was love at first bite. I can’t ever express how phenomenal the first taste was. From there we spent years increasing the batch size and adjusting the ingredients so the consistency was right. It was worth every second now that we have it perfect. However I can’t share that recipe. It’s not mine and I’m not allowed so I will suggest Nando’ s Peri Peri sauce in the condiment isle of your grocery store and if you can’t find it you can order it online. It’s pretty darn close in taste. 

  • 1 lbs stew beef
  • 1 cup carrots, chopped into bite sized pieces 
  • 1 cup celery, chopped into bit sized pieces
  • 2 cups potatoes, chopped into bit sized pieces 
  • 1/2 cup corn
  • 1/2 cup peas
  • 1 small onion, chopped into chunks (appx 3/4 cup)
  • 1 cup beef broth + 1/3 cup set aside
  • 1 540ml can Italian stewed tomato halves 
  • 1 can tomato paste 
  • 1/3 cup Peri Peri Sauce + 2 1/2 tbs set aside 
  • 1/4 cup flour
  • 3 bay leaves
  • Salt & pepper to taste
  1. In a medium sized bowl or Ziploc bag, mix together 1/3 cup of Peri Peri with the beef until evenly coated. Let marinate for 4 – 48 hours.
  2. In a large crock pot mix together all ingredients together except for the 1/4 cup flour, 1/3 cup beef broth and 2 1/2 tbs Peri Peri.
  3. Cook for 6 hours on high or 8 hours on low.
  4. Once all the veggies are cooker and the beef is tender, whisk together the 1/4 cup flour and 1/3 cup beef broth together until smooth, this is called a roux. Slowly pour the roux into the stew stirring until evenly mixed. 
  5. Add the 2 1/2 tbs Peri Peri and mix well. 
  6. Cover and allow to thicken for 15-20 minutes. 
  7.  Season with salt and pepper to taste. 

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