Entree: Zambia – Zambian Beef Stew (Hearty braised beef and vegetables in a savory tomato and peanut-infused sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (2 g) black pepper, plus extra to taste
- 3 tbsp (45 ml) vegetable oil
- 2 medium (10 oz / 280 g) yellow onions, chopped
- 4 cloves (12 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/3 cup (80 g) smooth peanut butter (or 1/2 cup (70 g) ground roasted peanuts)
- 2 cups (480 ml) beef stock or water
- 1 cup (240 ml) water, additional as needed
- 2 medium (12 oz / 340 g) carrots, cut into 1/2-inch (1.3 cm) rounds
- 2 medium (10 oz / 280 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 bay leaf
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground cayenne or 1 small fresh chili, optional
- 1 tbsp (15 ml) lemon or lime juice
- 4 cups (120 g) chopped collard greens or spinach (or traditional pumpkin leaves if available)
- 2 tbsp (6 g) chopped fresh cilantro for garnish, optional

Instructions

1. Season the beef cubes with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared on all sides, about 3–4 minutes per batch; remove and set aside.
2. Reduce heat to medium. Add the chopped onions to the pot and sauté until translucent and beginning to brown, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes. Add the canned tomatoes, beef stock, 1 cup (240 ml) water, paprika, bay leaf, and browned beef. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45 minutes.
4. Add the carrots and potatoes, cover again, and continue simmering until beef is tender and vegetables are cooked through, about 30–40 minutes more. Add additional water if the stew becomes too thick.
5. In a small bowl whisk the peanut butter with a few tablespoons of hot stew liquid until smooth, then stir the peanut mixture into the pot. Adjust salt to taste (use remaining 1/2 tsp / 3 g as needed) and add cayenne or chopped chili if using.
6. Stir in the chopped greens and cook until wilted, about 3–5 minutes. Finish with lemon or lime juice to brighten the flavors.
7. Remove the bay leaf. Serve hot garnished with chopped cilantro if desired, alongside nshima, rice, or bread.