96. Kenyan Beef Stew



Rich, comforting, and full of flavor — a Kenyan classic for the family table.

Background Story: A Kenyan Family Favorite

Across Kenya — whether in the city, countryside, or coastal towns — one dish has earned a place at nearly every family table: a thick, flavorful beef stew. It's the kind of meal served after church on Sundays, during family get-togethers, or as a midweek treat with ugali or rice. Everyone remembers that comforting aroma filling the kitchen as onions sizzle, tomatoes soften, and the beef begins to simmer. It’s not just food — it’s home.



Ingredients

  • 500g 1.1 lbs diced beef 
  • 3 medium potatoes, peeled and cubed
  • 1 large green bell pepper, chopped
  • 2 large ripe tomatoes, grated or blended
  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon beef masala
  • 1 teaspoon paprika (optional, for color)
  • ½ teaspoon turmeric (optional)
  • 1 beef stock cube (optional)
  • Salt to taste
  • Black pepper to taste
  • 3 tablespoons cooking oil
  • 1½ cups warm water






 Method


  1. Heat 2 tablespoons of oil in a sufuria or deep pan over medium heat.
  2. Add diced beef and sear until browned and juices begin to evaporate (about 7–10 minutes).
  3. Season lightly with salt and set aside if needed.
  4. In the same pot, add another tablespoon of oil if needed.
  5. Fry chopped onions until golden brown.
  6. Stir in garlic and cook for 1 minute.
  7. Add grated tomatoes and cook for 4–5 minutes until thickened and oil starts to separate.
  8. Add beef masala, paprika, turmeric, black pepper, and the stock cube.
  9. Stir well to combine and let the spices cook for 1–2 minutes.
  10. Return the beef to the pot and mix to coat it in the sauce.
  11. Add the cubed potatoes and 1½ cups warm water.
  12. Cover and simmer for 20–25 minutes, or until beef and potatoes are tender.
  13. Stir in the green bell pepper in the last 5 minutes of cooking.
  14. Let the stew simmer uncovered to thicken slightly.
  15. Taste and adjust seasoning.
  16. Serve hot with ugali, rice, chapati, or even mukimo.

Tips

  • For a richer taste, marinate the beef in garlic and salt for 30 minutes before cooking.
  • You’ll know it’s ready when the red oil begins to separate from the stew — a true Kenyan sign of flavor!







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