Classic Kenyan Beef Stew Recipe
User Reviews
5
Classic Kenyan Beef Stew Recipe
Description
This stew begins by cutting beef into chunks and marinating it with salt, curry powder, turmeric, smoked paprika, and black pepper for at least 30 minutes. A blended mixture of onion, tomato, bell pepper, and tomato puree is prepared while garlic and ginger are crushed separately. Beef is browned in olive oil, then garlic, ginger, and tomato paste are fried briefly before adding the blended mixture. The stew simmers for 30 to 45 minutes or longer depending on meat tenderness, with water added as needed to maintain a sauce consistency.
The resulting stew has tender beef in a thick, spiced, and slightly tangy tomato sauce. Optional chopped cilantro adds a fresh finish. This stew pairs well with common Kenyan staples like ugali or rice and can be adjusted by adding vegetables such as carrots, peas, or potatoes.
For a quicker method, the stew can be made in an Instant Pot on pressure cook for 25 minutes, releasing pressure naturally for best texture. Adjust spices and tomato quantity based on personal taste preferences.
Ingredients
- 1 lbs beef (approx. 500g )
- 1 can tomato puree approx. 14 oz or 400 grams - use more or less tomatoes, depending on how you prefer your stew, or blended tomatoes (see notes
- 1 tomato medium-sized
- 1 tablespoon tomato paste
- 1½ onion medium-sized
- 2 bell pepper red
- 3 cloves garlic
- 0.5 " ginger (slightly more than 1 cm in length)
- 3-4 tablespoon olive oil
- 2 teaspoon salt (use more or less salt, depending on taste)
- ½ teaspoon curry powder (use quarter of a teaspoon or leave it out if you do not like curry powder)
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon Turmeric
- ¾ cup water (see notes)
- ⅓ cup cilantro optional, chopped; aka coriander
Instructions
- Use your chopping board to cut your beef into stewing chunks. Season it with a teaspoon of salt, curry powder, turmeric, smoked paprika and black pepper and allow it to marinate for at least 30 minutes or overnight for best results.
- Using your blender, process onion, the remaining salt, tomato, red bell pepper and tomato puree.
- Use a pestle and mortar to crush the garlic and ginger.
- Under high heat, heat a medium-sized pot or pan then add the oil. Add the beef chunks and allow them to brown (about 2-5 minutes) on each side. Turn and allow the other side to brown for about 2 minutes, then stir in the crushed garlic, ginger, and tomato paste. Fry for a further 2-5 minutes until brown and fragrant then add the blended tomato mixture and stir.
- Simmer for 30-45 minutes (see notes below), stirring from time to time. You can add water, a little at a time, if you prefer more sauce or if your pan feels too dry. Also check for salt and pepper at this point and add some more, if preferred.
- Garnish with some coriander or parsley. Serve while hot and enjoy with your favourite side dish.
Notes
- Marinate beef at least 30 minutes or overnight for deeper flavor.
- Add vegetables like carrots, peas, potatoes, or green bell peppers if desired.
- Use tomato puree similar to blended tomatoes, not to be confused with tomato paste.
- Prepare in an Instant Pot by pressure cooking 25 minutes with natural release for tender results.
- Adjust water to control sauce thickness during simmering.
- Serve with staples like ugali or rice for a filling meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 961mg | 40% |
| Potassium | 690mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2474IU | 49% |
| Vitamin C | 87mg | 97% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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