Entree: Kenya – Nairobi & Central Kenya – Karanga (Hearty Kenyan braised beef stew with tomatoes, onions, and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g) total
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (6 g) curry powder (Kenyan-style blend) 
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground turmeric
- 1–2 fresh red chilies, sliced (optional)
- 14 oz (400 g) can diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) lemon juice
- 1 bunch sukuma wiki (collard greens) or kale, about 8 oz (225 g), chopped (optional)
- Salt and freshly ground black pepper
- 1/4 cup (15 g) fresh coriander (cilantro), chopped for garnish

Instructions

1. Heat oil in a heavy pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper and brown in batches until well-seared on all sides; remove and set aside.
2. In the same pot, add onions and sauté until soft and golden, about 8–10 minutes. Add garlic, ginger, and sliced chilies and cook 1–2 minutes until fragrant.
3. Stir in curry powder, ground coriander, and turmeric and toast briefly to bloom the spices, about 30 seconds. Add tomato paste and cook 1 minute, then add diced tomatoes and scrape up browned bits from the bottom of the pot.
4. Return browned beef to the pot, pour in beef stock, and bring to a simmer. Reduce heat to low, cover, and braise gently until beef is tender, about 1 to 1¼ hours, stirring occasionally and adding a splash more water if needed.
5. When beef is nearly tender, stir in chopped sukuma wiki or kale and simmer uncovered 8–10 minutes until greens are wilted and tender and sauce has thickened. Adjust seasoning with salt, pepper, and lemon juice.
6. Garnish with chopped fresh coriander and serve hot with ugali, rice, or boiled potatoes.