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