Kenyan Beef Stew with Potatoes and Carrots
A hearty and flavorful beef stew, a staple in Kenyan cuisine, featuring tender chunks of beef simmered with potatoes, carrots, and aromatic spices. This comforting dish is perfect served with ugali, rice, or chapati.
🧂 Ingredients
- 1 kg Beef chuck roast(cut into bite-sized pieces)
- 3 tbsp Vegetable oil
- 2 large Red onions(chopped)
- 4 cloves Garlic(minced)
- 1 tsp Ginger(grated or minced)
- 3 medium Tomatoes(chopped)
- 1 tbsp Tomato paste
- 1 tsp Curry powder
- 1 tsp Paprika
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 cups Beef broth
- 3 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 0.25 cup Cilantro(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
- 2
Add the chopped onions to the same pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook for about 5-8 minutes, stirring occasionally, until the tomatoes have broken down and become saucy.
- 4
Add the curry powder and paprika, stirring to combine with the tomato mixture. Cook for 1 minute.
- 5
Return the browned beef to the pot. Pour in the beef broth, add salt and black pepper. Bring the mixture to a boil.
- 6
Reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the beef is starting to become tender.
- 7
Add the cubed potatoes and sliced carrots to the pot. Stir to combine, ensuring the vegetables are mostly submerged in the liquid. If needed, add a little more water or broth.
- 8
Cover and continue to simmer for another 30-45 minutes, or until the beef is fork-tender and the vegetables are cooked through. Adjust seasoning with salt and pepper if necessary.
- 9
Garnish with fresh cilantro before serving, if desired.
💡 Pro Tips
- ✓For a richer flavor, marinate the beef with salt, pepper, and a pinch of curry powder for at least 30 minutes before cooking.
- ✓If you prefer a thicker stew, you can mix 1-2 tablespoons of all-purpose flour with a little water to form a slurry and stir it into the stew during the last 15 minutes of cooking.
- ✓This stew tastes even better the next day as the flavors meld together.
🔄 Variations
- Add other vegetables like green bell peppers or peas during the last 20 minutes of cooking.
- For a touch of creaminess, stir in 1/4 cup of coconut milk during the last 10 minutes of simmering.
- Some recipes include a pinch of cayenne pepper for a bit of heat.