• Beef
  • Soups and Stews


  • South African

Cooking Methods

  • Braai
  • Braising

Prep Time

Cooking Time

150 minutes


30 ml oil
1 1/2 kg beef short rib
2 large onions, diced
3 stalks celery, sliced
2 x 400 g cans Food Lover’s Signature Tomato & Onion Mix
2 beef stock cubes
10 ml garlic salt
750 ml water (plus extra if needed)
1 bay leaf
A sprinkle of whole black peppercorns
Salt, to taste


In a potjie, heat oil and brown meat on all sides.
Add onion and celery to meat and continue to fry until softened.
Mix together the water and stock cubes until cubes dissolve - add this to pot.
Toss in both cans of tomatoes, season with garlic salt.
Mix and add bay leaf; toss in peppercorns.
Cover and allow to simmer for about 2 ½ hours, or until meat is very tender.
Check liquid every now and again to ensure the bottom does not burn.
When ready to serve, adjust seasoning to your liking.
If desired, you can add a few cooked diced potatoes just before the end.