Ngombe ya Soupe (Congolese Beef Stew)
A hearty and flavorful beef stew, Ngombe ya Soupe is a staple in Congolese cuisine. This dish features tender chunks of beef simmered in a rich tomato-based broth with aromatic spices and vegetables. It's often enjoyed with fufu, rice, or other starches.
🧂 Ingredients
- 1.5 kg Beef chuck(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 4 Garlic cloves(minced)
- 1.5 tbsp Fresh ginger(grated or minced)
- 1 can (6 oz) Tomato paste
- 1 can (14.5 oz) Diced tomatoes
- 4 cups Beef broth
- 3 Bay leaves
- 2 tbsp All-purpose seasoning
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper
- 1.5 tsp Nutmeg
- 2 cups Spinach(fresh or frozen, optional)
👨🍳 Instructions
- 1
Pat the beef dry with paper towels. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
- 2
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Add the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
- 4
Return the browned beef to the pot. Add the bay leaves, all-purpose seasoning, salt, black pepper, and nutmeg. Stir to combine.
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the beef is tender. If using spinach, stir it in during the last 10 minutes of cooking.
- 6
Remove the bay leaves before serving. Taste and adjust seasoning if necessary. Serve hot with fufu, rice, or boiled plantains.
💡 Pro Tips
- ✓For a deeper flavor, marinate the beef with some of the seasonings overnight.
- ✓If the stew becomes too thick, add a little more beef broth or water.
- ✓You can add other vegetables like carrots or potatoes along with the beef.
🔄 Variations
- Add a splash of apple cider vinegar or lemon juice to the beef before browning for extra tenderness.
- For a spicier stew, add a chopped scotch bonnet pepper with the onions.