Spicy Beef Stew SERVES 4 Ready in less than 30 minutes.


  • 1 large onion, finely chopped
  • 15 ml (1 T) sunflower oil
  • 1 red chilli, finely chopped
  • 10 ml (2 t) crushed garlic
  • 3 large tomatoes, skinned and diced
  • 50 g tomato paste
  • 15 ml (3 T) sugar
  • 250 ml (1 C) prepared beef stock (use a beef stock cube)
  • 30 ml (2 T) corn starch (Maizena)
  • 1 x 300 g can Bull Brand Corned Meat, sliced
 into bite-sized pieces
  • chopped parsley to taste


  • Fry the onion in oil until golden then add the chilli and garlic.
  • Fry for a minute then add the tomatoes, tomato paste, sugar and stock. Stir and bring to the boil. Mix the corn starch (Maizena) with a little water and stir into the tomato mixture. Cook until thickened, stirring all the time.
  • Add the Bull Brand Corned Meat and parsley. Stir gently until heated through then serve with rice, mashed potatoes or pap.

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