Zimbabwean Beef Stew with Potatoes and Carrots
A hearty and comforting beef stew, a staple in Zimbabwean cuisine. Tender chunks of beef are slow-cooked with potatoes, carrots, and a savory broth, making it a satisfying meal, often served with sadza or rice.
🧂 Ingredients
- 1 kg Stewing beef(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 large Tomatoes(chopped)
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 4 small Potatoes(peeled and quartered)
- 3 medium Carrots(peeled and cut into thick rings)
- to taste Salt
- to taste Black pepper
- 1 tsp Optional spices(e.g., curry powder, ground coriander, thyme)
👨🍳 Instructions
- 1
Season the beef cubes generously with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, working in batches if necessary. Remove the beef and set aside.
- 2
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down into a sauce. If using optional spices, add them now and stir for 1 minute.
- 4
Pour in the beef broth and bring the mixture to a simmer. Return the browned beef to the pot.
- 5
Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
- 6
Add the quartered potatoes and carrot rings to the pot. Stir to combine, cover, and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
- 7
Taste and adjust seasoning with salt and pepper as needed. Serve hot.
💡 Pro Tips
- ✓For a deeper flavor, you can deglaze the pot with a splash of red wine after browning the beef.
- ✓Ensure the beef is tender before adding the vegetables to prevent them from becoming mushy.
- ✓This stew can be made ahead of time and reheated; the flavors often improve overnight.
🔄 Variations
- Add other vegetables like green beans, peas, or bell peppers in the last 30 minutes of cooking.
- For a thicker stew, you can mix 2 tablespoons of flour with a little cold water to form a paste and stir it into the stew during the last 15 minutes of cooking.