Kenyan Stewed Beef | Nyama
Votes: 2
Rating: 4
You:
Rate this recipe!
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The base for this stewed beef is extremely warming, thanks to a heavy dose of curry, hot paprika, and pungent ginger and garlic. The mixture slowly simmers until the vegetables are very soft – the potatoes even dissolve partially, thickening the mixture until it’s nearly liquid-free – perfect for scooping up with homemade chapati and sukuma wiki (stewed greens). In Kenya this stew would be made with whatever vegetables are handy, so feel free to play around. If you omit the potatoes, another traditional way to thicken the stew is with cornmeal. You can’t go wrong.
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Kenyan Stewed Beef | Nyama
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
The base for this stewed beef is extremely warming, thanks to a heavy dose of curry, hot paprika, and pungent ginger and garlic. The mixture slowly simmers until the vegetables are very soft – the potatoes even dissolve partially, thickening the mixture until it’s nearly liquid-free – perfect for scooping up with homemade chapati and sukuma wiki (stewed greens). In Kenya this stew would be made with whatever vegetables are handy, so feel free to play around. If you omit the potatoes, another traditional way to thicken the stew is with cornmeal. You can’t go wrong.
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4 people 20 minutes
Cook Time
1 hour
Ingredients
  • vegetable oil
  • 1 large onions , chopped
  • 1 1/2 lbs beef , cubed
  • 1 inch ginger root , minced or grated
  • 4 cloves garlic , sliced
  • 1 tsp hot paprika
  • 1 Tbsp curry powder
  • 2 tomatoes
  • 2 small carrots , chopped
  • 1 potato , cubed
  • 1 1/2 cups beef broth , as needed
Servings: people
Units:
Instructions
  1. Cut the onion, tomato, carrot, potato, and beef into average hunks. Next, brown the onions in oil over medium heat. Then increase heat to high, add the beef and brown. (Do it in batches if necessary).
  2. Next, pile on the ginger, garlic, hot paprika and curry. Sweet paprika will work too if you don’t like it spicy. Now, add the carrots, potatoes, and tomatoes. Splash on the stock. Season with salt. Simmer uncovered until thick and pasty and all broth has reduced away. This took about an hour.
  3. Serve with fresh chapati. If you’re feeling particularly traditional, use pieces of the chapati to pick up the food instead of silverware.