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Spicy South African Beef Stew with Olives

Spicy South African Beef Stew with Olives

  • Makes
    4 servings
  • Cook Time
    Fast: 1¾ hours
  • Active time plus cooling
    Slow: 7½ to 8½ hours
  • Rating

This beef stew from South Africa, called trinchado, likely originates with the Portuguese in neighboring Mozambique and Angola. Worcestershire sauce—though neither South African nor Portuguese—is a common ingredient for the dish. It adds its characteristic savory-sweetness, while brandy brings a touch of fruitiness, fresh chilies spice things up and olives offer brininess. The result is a hearty stew with layers of bold flavor. Serve with warm crusty bread, or do as they do in South Africa and offer french fries alongside.

Tip

Don't discard the beef marinade. Add it to the pot along with the beef—it's essential for seasoning the stew.

Ingredients
  • 2½

    pounds boneless beef short ribs, trimmed and cut into 1-inch chunks

  • ⅓

    cup worcestershire sauce

  • Kosher salt and ground black pepper

  • 2

    tablespoons salted butter

  • 2

    medium yellow onions, chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 3-4

    Fresno or serrano chilies, stemmed, seeded and thinly sliced, divided

  • ½

    cup brandy

  • 4

    bay leaves

  • ½

    cup pitted Kalamata olives, halved lengthwise

  • 3

    tablespoons all-purpose flour

  • Chopped fresh flat-leaf parsley, to serve

Step 1

In a large bowl, stir together the beef, Worcestershire sauce, 1½ teaspoons salt and 1 teaspoon pepper. Set aside. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the butter and melt, then add the onions and garlic and cook, stirring occasionally, until the onions are browned, 8 to 10 minutes.

Add half of the chilies and cook, stirring, until fragrant, about 1 minute. Pour in the brandy and cook, scraping up any browned bits. Add the bay and beef with its marinade; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard any fat from the surface. Remove and discard the bay, then stir in the olives and remaining chilies. In a small bowl, whisk the flour with about 6 tablespoons of the cooking liquid until smooth, then stir into the pot.

Select Normal/Medium Sauté. Bring the stew to a simmer, stirring often, and cook until lightly thickened, about 8 minutes. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled with parsley.