🧂 Ingredients
- 1 kg Stewing beef(cubed)
- 3 tbsp Cooking oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 4 medium Tomatoes(grated or finely chopped)
- 2 cups Beef stock
- 1 large bunch Kale(tough stems removed, leaves roughly chopped)
- 1 tbsp Curry powder
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef and brown it on all sides. Remove the beef and set aside.
- 2
Add the chopped onions 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 grated tomatoes and cook until they break down and form a paste, about 5 minutes. Add the curry powder and cook for 1 minute, stirring constantly.
- 4
Return the browned beef to the pot. Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the beef is tender.
- 5
Add the chopped kale to the pot. Stir well to combine with the stew. Season with salt and black pepper to taste.
- 6
Cover and continue to simmer for another 20-30 minutes, or until the kale is tender and the stew has thickened to your desired consistency.
- 7
Serve hot, traditionally with nsima or rice.
💡 Pro Tips
- ✓For a deeper flavor, you can add a tablespoon of tomato paste along with the grated tomatoes.
- ✓If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.
- ✓Ensure the kale is well-washed before chopping.
🔄 Variations
- Add other vegetables like carrots or potatoes along with the beef for a more substantial stew.
- For a touch of heat, add a chopped chili pepper with the onions.