Kenyan Beef Stew

Every household has its own version of beef stew, and honestly most of them are right. This is our base recipe — a good stewing cut, a proper tomato base, and enough time for the beef to properly soften.

Ingredients

• 1 kg beef stewing cuts (shin, chuck or brisket), cubed
• 2 onions, chopped
• 3 tomatoes, chopped (or 2 tbsp tomato paste)
• 3 carrots, sliced
• 3 potatoes, cubed
• 4 cloves garlic, crushed
• 2 tbsp cooking oil
• 2 cups beef stock or water
• 2 bay leaves
• Salt and pepper, to taste

Method

1. 1

   Brown the beef

   Heat the oil in a heavy pot and brown the beef cubes on all sides in batches. Set the meat aside once browned.

2. 2

   Soften the aromatics

   In the same pot, cook the onions until soft, then add the garlic and cook for another minute.

3. 3

   Build the sauce

   Add the tomatoes (or tomato paste) and cook until they break down into a thick sauce, about 5-8 minutes.

4. 4

   Simmer the beef

   Return the beef to the pot, add the stock and bay leaves, and bring to a simmer. Cover and cook on low heat for about 50 minutes, until the meat starts to soften.

5. 5

   Add the vegetables

   Stir in the carrots and potatoes and continue simmering for another 20-25 minutes, until both the vegetables and beef are fully tender.

6. 6

   Season and serve

   Taste and adjust the salt and pepper. Serve hot with ugali, rice, or ­ ­chapati.