Kenyan Beef Stew with Ugali and Greens
A hearty and flavorful Kenyan beef stew, slow-cooked with aromatic spices and served alongside traditional ugali and a side of sautéed greens.
🧂 Ingredients
- 1 kg Beef stew meat(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 g Tomatoes(diced)
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- to taste Salt
- to taste Black pepper
- 2 cups Cornmeal (for Ugali)
- 6 cups Water (for Ugali)
- 1 large bunch Collard greens or spinach(chopped)
- 2 cloves Garlic (for greens)(minced)
- 1 tbsp Vegetable oil (for greens)
👨🍳 Instructions
- 1
Pat the beef dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the beef helps it brown better. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 5
Return the browned beef to the pot. Add beef broth, cumin, coriander, and turmeric. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is tender.
- 6
While the stew simmers, prepare the ugali. In a medium saucepan, bring 6 cups of water to a boil. Gradually whisk in the cornmeal, starting with about 1 cup, until smooth. Continue adding cornmeal and whisking until a thick porridge forms. Reduce heat to low and cook, stirring frequently with a wooden spoon, for about 15-20 minutes, until it pulls away from the sides of the pot.
- 7
In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped greens and cook until wilted, about 5-7 minutes. Season with salt and pepper.
- 8
Taste the beef stew and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer it uncovered for a few minutes to thicken.
💡 Tip: For a richer flavor, you can add a bay leaf during simmering. - 9
Serve the beef stew hot, with a generous portion of ugali and the sautéed greens on the side.
💡 Pro Tips
- ✓For a deeper flavor, marinate the beef overnight with some of the spices.
- ✓If you don't have beef broth, you can use water and a beef bouillon cube.
- ✓Adjust the consistency of the ugali to your preference by adding more or less cornmeal.
- ✓Other greens like kale or spinach can be used for the side dish.
🔄 Variations
- Add diced potatoes or carrots to the stew during the last hour of cooking.
- For a spicier stew, add a chopped chili pepper with the onions.
- Serve with a side of kachumbari (tomato and onion salad).