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African Beef Stew

African beef stew simmers in a rich tomato broth with curry, ginger, potatoes, and carrots until the beef is fork-tender. Brown the beef in batches first for deeper flavor, then let the covered stew cook slowly on the stovetop.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: African
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1 yellow onion large, chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger fresh, grated
  • 2 tbsp tomato paste
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 can (28 oz) crushed tomatoes
  • 2 cups beef broth
  • 1 Scotch bonnet or habanero pepper pierced once
  • 1 bay leaf
  • 1 lb Yukon Gold potatoes cut into 1-inch chunks
  • 3 carrots medium, cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it all over with the salt and black pepper.
  2. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat, then brown the beef in batches, turning to brown several sides, about 8 minutes per batch; transfer the browned beef to a plate.
  3. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.
  4. Stir in the garlic, ginger, tomato paste, curry powder, paprika, and thyme, and cook for 1 minute.
  5. Add the crushed tomatoes, beef broth, Scotch bonnet or habanero, bay leaf, and browned beef with any juices; bring to a boil, then cover and simmer over low heat for 1 hour.
  6. Stir in the potatoes and carrots, cover, and simmer until the beef is fork-tender and the vegetables are cooked through, 30 to 40 minutes.
  7. Remove the hot pepper and bay leaf, then serve.

Notes

Brown the beef in batches without crowding the pot for better browning. Refrigerate leftovers for up to 4 days or freeze for up to 3 months; use low-sodium beef broth to reduce sodium.