Entree: Lesotho – Sesotho Beef Stew (Hearty slow-simmered Basotho beef with root vegetables in a savory tomato broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 5 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 3 medium carrots, peeled and cut into 1/2-inch slices
- 2 large potatoes, peeled and cut into 1-inch cubes
- 4 cups (960 ml) beef stock
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce or 1 tbsp (15 ml) vinegar (optional, for depth)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Heat 2 tablespoons of the vegetable oil in a large heavy pot over medium-high heat. Pat the beef dry and brown in batches until well-seared on all sides, about 4–5 minutes per batch; transfer browned beef to a plate.
2. Reduce heat to medium, add remaining 1 tablespoon oil, then sauté the sliced onions until soft and beginning to brown, about 6–8 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Return the beef to the pot, add the diced tomatoes, beef stock, bay leaves, smoked paprika, ground coriander, Worcestershire sauce or vinegar if using, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 1 to 1 1/2 hours until beef is nearly tender.
4. Add the carrots and potatoes, stir, cover, and continue to simmer 25–35 minutes until vegetables and beef are tender and sauce has thickened. Taste and adjust seasoning.
5. Remove bay leaves, stir in chopped parsley, and serve hot with sorghum porridge, maize meal, or rice if desired.