Entree: Rwanda – Igisafuriya (A traditional Rwandan one‑pot braised beef and vegetable stew cooked in a single pan)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, chopped — about 10 oz (280 g)
- 3 cloves garlic, minced — about 0.75 oz (20 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes, chopped — about 10 oz (280 g) or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) smoked paprika (optional)
- 2 cups (480 ml) beef stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks — about 12 oz (340 g)
- 2 medium green plantains, peeled and cut into 1-inch (2.5 cm) slices — about 12 oz (340 g)
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces — about 8 oz (225 g)
- 1 small hot pepper (scotch bonnet or similar), left whole or sliced for less heat (optional)
- 2 tbsp (30 ml) vegetable oil or butter for finishing
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Season the beef cubes with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp oil in a large heavy-bottomed pot or deep skillet over medium-high heat. Working in batches, brown the beef on all sides, about 6–8 minutes per batch; transfer browned beef to a plate.
2. Reduce heat to medium, add chopped onions and sauté until soft and starting to color, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in chopped tomatoes, tomato paste and smoked paprika. Cook 2–3 minutes, then return the beef to the pot. Add the beef stock (enough to come halfway up the meat), bring to a simmer, and scrape up any browned bits.
4. Add potatoes, plantains, carrots, and the whole hot pepper if using. Cover, reduce heat to low, and simmer gently until beef and vegetables are tender, about 45–60 minutes. Stir occasionally and add a splash of water if the stew becomes too thick.
5. Remove the hot pepper and bay as desired. Taste and adjust seasoning with salt and pepper. Stir in 2 tbsp oil or butter to enrich the sauce.
6. Spoon igisafuriya into bowls, garnish with chopped cilantro or parsley, and serve hot with rice, boiled cassava, or ugali.