Mchuzi wa Nyama na Viazi
A hearty and flavorful beef and potato stew, common in Rwandan households, characterized by its rich tomato-based sauce and tender chunks of meat and potatoes.
🧂 Ingredients
- 750 g Beef(stewing cuts like chuck or brisket, cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Tomato paste
- 4 cups Beef broth or water
- 500 g Potatoes(peeled and cut into 1-inch chunks)
- 2 medium Carrots(peeled and sliced)
- 2 tsp Curry powder
- 1 tsp Cumin powder
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the crushed tomatoes and tomato paste to the pot. Cook, stirring occasionally, for about 5 minutes, allowing the paste to deepen in color.
- 5
Return the browned beef to the pot. Pour in the beef broth or water. Add curry powder, cumin, salt, and pepper. Stir well.
- 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the beef is tender.
- 7
Add the potato chunks and sliced carrots to the pot. Ensure they are submerged in the liquid. If needed, add a little more broth or water.
- 8
Continue to simmer, covered, for another 20-30 minutes, or until the potatoes and carrots are tender.
- 9
Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley before serving.
💡 Pro Tips
- ✓For a richer flavor, you can brown the beef more intensely.
- ✓If the stew becomes too thick, add more broth or water.
- ✓This stew tastes even better the next day.
🔄 Variations
- Add other root vegetables like sweet potatoes or parsnips.
- For a spicier stew, add a pinch of chili flakes or a chopped chili pepper with the aromatics.