Entree: Zimbabwe – Northern Culinary Region – Muriwo neNyama (Stewed beef served with seasoned braised leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 large tomatoes, chopped
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) paprika
- 1 tsp (5 g) mild chili powder or to taste
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 lb (454 g) collard greens or kale, stems removed and leaves roughly chopped
- 1 tbsp (15 ml) peanut butter (optional, for a traditional nutty finish)
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) vinegar (optional, brightens flavors)

Instructions

1. Pat the beef pieces dry and season lightly with salt and pepper. Heat oil in a heavy pot over medium-high heat and brown the beef in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onion to the pot and cook until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste, scraping up any browned bits. Cook until tomatoes soften, about 5 minutes.
4. Return the beef to the pot, add paprika, chili powder, beef stock, sugar if using, and bring to a gentle simmer. Cover and simmer on low for 1 to 1¼ hours, or until beef is tender.
5. While the beef simmers, wash and chop the greens. If using peanut butter, dissolve it in 2–3 tablespoons of warm stock or water to make a smooth paste.
6. When the beef is tender, stir the chopped greens into the stew in batches, allowing each addition to wilt before adding more. Stir in the peanut butter mixture if using, and adjust seasoning with salt, pepper, and lemon juice or vinegar to taste.
7. Simmer uncovered 8–10 minutes more until greens are tender but still bright and the sauce has thickened slightly.
8. Serve hot with sadza, rice, or your preferred starch; spoon stew so each serving includes both beef and plenty of greens.