Can I make this stew in a slow cooker?
Yes, after browning the beef and sautéing the aromatics, combine all stew ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
DINNER
Authentic Kenyan Beef Stew with Sukuma Wiki and Ugali
Transport your taste buds to Kenya with this robust beef stew, a culinary cornerstone, accompanied by the wholesome sukuma wiki and traditional ugali. This complete meal offers a deeply satisfying and flavorful experience, ideal for a memorable weeknight dinner or a special gathering.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef stew meat on all sides, working in batches if necessary, for about 5-7 minutes per batch. Remove the beef and set aside.
02
Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add the minced garlic and curry powder, cooking for another 1 minute until fragrant.
03
Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the beef is tender.
04
While the stew simmers, prepare the sukuma wiki. In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped sukuma wiki and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Season with a pinch of salt and pepper.
05
For the ugali, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the 2 cups of cornmeal, a little at a time, to prevent lumps. Reduce heat to low and continue stirring vigorously with a wooden spoon, pressing against the sides of the pot, for 10-15 minutes, until a thick, firm dough forms and pulls away from the sides of the pan.
06
Serve the hearty Kenyan beef stew hot, accompanied by generous portions of sukuma wiki and ugali. Form the ugali into small balls or wedges for easy serving.
About This Recipe
Transport your taste buds to Kenya with this robust beef stew, a culinary cornerstone, accompanied by the wholesome sukuma wiki and traditional ugali. This complete meal offers a deeply satisfying and flavorful experience, ideal for a memorable weeknight dinner or a special gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer stew, you can add a bay leaf or a sprig of fresh thyme during the simmering process. Adjust the spice level of the curry powder to your preference. When cooking ugali, consistent stirring is key to achieving a smooth, lump-free texture.
Easy Substitutions
If sukuma wiki (collard greens) is unavailable, kale or spinach can be used as a substitute. For the beef, chuck roast or round steak can be used. Vegetable broth can replace beef broth for a lighter flavor.
Storage & Reheating
Store leftover beef stew and sukuma wiki in separate airtight containers in the refrigerator for up to 3-4 days. Ugali is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Serving Suggestions
Serve with a side of kachumbari (a fresh tomato and onion salad) for a refreshing contrast. A sprinkle of fresh cilantro over the stew before serving adds a bright, herbaceous note. Offer a small bowl of chili flakes or a hot sauce on the side for those who enjoy extra heat.
Common Mistakes
Overcooking the sukuma wiki, which can make it mushy and lose its vibrant color. Not browning the beef sufficiently, which impacts the depth of flavor in the stew. Not stirring the ugali constantly, leading to a lumpy texture. Not simmering the stew long enough, resulting in tough beef. Forgetting to season each component of the meal individually.
Frequently Asked Questions
What is the best type of cornmeal for ugali?
Fine white cornmeal is traditionally used for ugali, but yellow cornmeal works well too and is often more readily available.
Can I freeze the beef stew?
Yes, the beef stew freezes well. Allow it to cool completely, then transfer to an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
MORE TO KNOW
The key to a truly tender beef stew is slow simmering. Don't rush this step; allow the beef to cook until it's easily pierced with a fork. For the ugali, if it becomes too thick while cooking, you can add a small amount of hot water, a tablespoon at a time, and continue stirring until the desired consistency is reached. Conversely, if it's too thin, add a little more cornmeal and stir well.
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